Chinatown: Shrimp & Watercress Steamed Wontons w/ Orange-Soy Dipping Sauce

Adapted from a recipe by Tommy Baratta (Jack Nicholson's private chef) from his book Cooking for Jack

Makes about 20

Vegetable oil cooking spray

4 scallions, minced

1 tablespoon minced ginger

1 garlic clove, minced

1/2 pound shrimp, rinsed, peeled & deveined, and finely chopped

1 teaspoon cornstarch

2 tablespoon water

1 tablespoon low-sodium soy sauce

1 dash Tabasco (optional)

1 cup trimmed and chopped watercress leaves

1 package thin wonton wrappers

For Sauce:

1/4 cup soy sauce

1/4 cup rice vinegar

2 scallions, cut into thin rings

1/8 cup orange juice, fresh squeezed (juice of 1/2 an orange)

1 teaspoon minced ginger

1 teaspoon red pepper flakes

1 teaspoon sugar

For Sauce: Mix all ingredients together and refrigerate until ready to serve.

For Wontons:

Combine cornstarch and water in a small bowl.

Spray nonstick skillet with cooking spray and bring to high heat.

Add scallions, ginger, garlic, and shrimp to skillet. Cook, stirring for about 3 minutes. Add cornstarch mixture to skillet. Stir to combine. Add soy sauce, Tabasco (if using) and watercress to skillet. Continue to cook and stir for additional 1 minute. Remove from heat and allow to cool to room temperature.

Place 1 teaspoon of shrimp mixture in the center of each wonton wrapper. Moisten two edges of the wrapper with cold water. Fold wrapper into a half-moon shape and seal by pressing edges together. Repeat until shrimp mixture is gone.

To cook, steam wontons for 10 minutes and serve with dipping sauce.

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Original Post Found here: http://chef-du-cinema.blogspot.com/2012/08/the-class-chinatown.html