PORK AND SHRIMP WON TONS RECIPE - NYT COOKING
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it’s just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling — usually a simple mixture of well-seasoned minced meat — may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Total Time 1 hours
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person’s deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 2 grams, CarbohydrateContent 26 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 396 milligrams, SugarContent 2 grams, TransFatContent 0 grams
CAJUN SHRIMP BOIL RECIPE - NYT COOKING
In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ‘‘Nothing about any of this is subtle — people standing around the pot should sneeze and cough.’’ The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it’s a simple — and extraordinarily fun — way to feed a crowd. Just remember to heed Austin’s advice: ‘‘Don’t be afraid of cayenne. Don’t be afraid to let your nose run.’’
Provided by Samin Nosrat
Total Time 1 hours 15 minutes
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
- Lay corn on a baking sheet in a single layer, then place in freezer.
- Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it’s spicy enough).
- Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).
Nutrition Facts : @context http//schema.org, Calories 379, UnsaturatedFatContent 3 grams, CarbohydrateContent 50 grams, FatContent 5 grams, FiberContent 7 grams, ProteinContent 38 grams, SaturatedFatContent 2 grams, SodiumContent 1326 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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