SHRIMP WONTON RECIPES

Steps:

• Mash green onion and ginger in a bowl with water. Mix in pork, 2 tablespoons rice wine, soy sauce, 2 teaspoons salt, sesame oil, and white pepper.
• Combine shrimp, 1 tablespoon rice wine, 1 teaspoon salt, mushrooms, and celery in a bowl. Add to the pork mixture; stir until filling is well combined.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 tablespoon of the pork-shrimp filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal.
• Bring the chicken stock to a rolling boil. Add wontons and cook until they float to the top, about 5 minutes.

Steps:

• Preheat oven to 350°F (180°C). Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.Fill each wonton cup with about 1 tbsp (15 mL) of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.