Norman Fine's Genius Shrimp Wontons with Szechuan Vinagrette

By • March 21, 2016 0 Comments

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Norman Fine's  Genius Shrimp Wontons with Szechuan Vinagrette


Author Notes: Way back when, Norman Fine, founder, chef and successful owner of Norman Fine Catering (originally Fine and Golden, with Cookbook Author Sheri Golden), taught me how to fold my very first wontons. They were the same ones as in this recipe. They were a huge hit at his parties and I subsequently also made them for mine. The tofu keeps them moist and the shrimp flavor of the wontons really comes through (not like others where cabbage dominates.) They freeze well and are poached, chilled and skewered before service, when they are dipped in the Szechuan vinaigrette. This dressing also makes a delicious spicy dressing for asian salads and dumplings.LE BEC FIN

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Makes 100 shrimp wontons and ~ 2 cups szechuan vinaigrette

  • SHRIMP WONTON FILLING
  • 1 1/4Lb Shrimp, shelled(don't bother to devein, as shrimp with be chopped fine)
  • 1 Egg
  • 1/2lb Firm Tofu ,drained on thick towelling
  • 1T Sesame oil, Maruhon is best
  • 1T Light soy sauce,kikkomon or chinese
  • 1/2C Finely chopped Scallions
  • 2 T Finely chopped peeled fresh Ginger
  • 2 pkg/50 pieces each of square wonton wrappers
  • SZECHUAN VINAIGRETTE
  • 1/3C Red Wine Vinegar
  • 2T Light Soy Sauce(Chinese ‘Superior’ brand or Kikkoman are best) 
  • 2T Dark Soy Sauce
  • 1 T Chinese Chili Paste 
  • 1 ½ T Sugar 
  • 1T Minced Peeled Ginger
  • 1 clove Minced peeled Garlic
  • ½ tsp Kosher Salt
  • ½ C Vegetable Oil 
  • 2T Sesame Oil
  1. Pulse shrimp in food processor . Do not make puree; it's better with some texture. Take some shrimp out before adding remaining ingredients; pulse until combined. Add remaining shrimp and pulse briefly. Try to leave some small chunks of shrimp.
  2. ASSEMBLY OF SHRIMP WONTONS: On a clean dry counter, lay out six wonton wrappers with points at N. E. S. W. In the center of each, place 1/2 Tablespoon of shimp filling. Dip your fingers in a small bowl of water and wet the N, W and E points. To make an envelope, fold the S point and press it firmly to the N point. Then fold the E and W points into the middle, making an envelope. To finish, fold the N point down over the middle and press firmly. Place the wontons, seam-side down, on the wax paper.Keep your counter dry , or wontons will get wet and messy and stick to the wax paper.
  3. COOKING THE WONTONS: Poach in medium boiling salted water approximately 12 minutes, until tender. Drain, chill, skewer. Dip in Szechuan Vinaigrette and serve.
  4. SZECHUAN VINAIGRETTE: Combine all ingredients except oils in food processor. With machine running,drizzle in oils. This marinade lasts FOREVER in the refrig. And comes in very handy for doctoring up Chinese take-out, or putting on a chicken or beef or pasta salad or other things.  Use approx. 2 cups vinaigrette as a dipping sauce for the 100 shimp wontons, or for lightly coating 100 peking raviolis for room temp hors d'oeuvre. Marinade 1 hour before serving. Serve with toothpicks and an empty ramekin for used toothpicks.                                                            

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