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
In a wok, heat sesame oil and add the garlic curry and ginger. Stir with a wooden spatula for 1 minute. Add the carrot, celery, scallions, napa cabbage, and water chestnuts and sauté on high heat for another minute. Season with red wine vinegar and soy sauce. Sauté, stirring frequently until vegetables are seasoned and lightly cooked but still crunchy about 3 – 4 minutes. If more liquid is needed and vegetables seem to stick, add a few tablespoons of water or vegetable stock. Remove from heat and transfer to a stainless steel or nylon mesh strainer to drain off excess liquid.
On a clean working wooden surface, lay out the won ton skins.
Place 1 teaspoon of the veggie mixture in the center of one side of the won ton. Fold over the edge to form a triangle. Seal the inner edges with a dab of water, then press down with a fork.
Add veggie oil to a wok and heat on medium to medium-high heat, or about 365. Working in batches, fry the wontons until golden and lay out on paper towls to dry. Serve immediately!
NOTE: you can freeze the won tons and fry later.
Grilled Shrimp Satay
- 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!