We decided to go Asian tonight after a very successful Szechuan Pork dinner last weekend. Tonight is Thai night, and we thought we’d stick with the starters and quality ingredients. Below is my modified wonton recipe, followed by a shrimp satay recipe fromFood & Wine Magazine. Great when served with garlic peanut sauce and a side of steamed edamame (soybeans).
- 1 package won ton skins
- 2 tablespoons red wine vinegar
- 1 T low sodium soy sauce
- 2 teaspoons oriental dark sesame oil
- 3 cloves fresh garlic, minced
- 1 T curry (optional)
- 1 T fresh ginger, minced
- 8 scallions, cleaned and chopped
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 2 c. napa cabbage, chopped into thin shreds
- 8 water chestnuts, finely chopped (optional)
- Vegetable oil for frying
- 1 small onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 3 large stalks of fresh lemongrass, bottom third of the tender white inner bulb only, thinly sliced
- 1/4 cup minced fresh ginger
- 1/2 cup vegetable oil
- 1 tablespoon ground coriander
- 1 tablespoon sugar
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 30 large shrimp (about 1 3/4 pounds), shelled and deveined
In a mini food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In a large skillet, heat the vegetable oil. Add the onion paste to the skillet and cook over moderately low heat, stirring occasionally, until browned, about 25 minutes.
Add the ground coriander, sugar, ground fennel seeds, cumin, turmeric and salt to the skillet and cook over moderately high heat, stirring, until fragrant, about 1 minute. Scrape the spice paste into a bowl and let cool completely.
In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours or overnight.
Soak 30 bamboo skewers in water for 30 minutes. Light a grill. Thread 1 shrimp lengthwise onto each bamboo skewer and stretch each one out on the skewer. Grill over high heat for about 1 1/2 minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter, and serve immediately with the Garlic Peanut Sauce.
Note: Satay recipe courtesy of our friends at Food & Wine Magazine. We could not get lemongrass at the time, and we tried pan frying instead of grilling because I don’t have a grill pan yet!