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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 36 |
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Directions: For Sauce: Stir reserved pineapple juice and cornstach in medium saucepan
until cornstarch dissolves. Mix in sugar, vinegar, chili sauce,
worcestershire, and ginger. Cook over medium high heat until sauce
thickens and boils, stirring often, about 5 minutes. Remove from heat; mix
in pineapple and cilantro. Season with salt and pepper. (Can be made 1
day ahead. Cover and chill. Rewarm for servings.)
For Wontons: Line 2 large baking sheets with plastic wrap. Place sausage
in large bowl. Mash with back of fork to break into small pieces. Mix in
shrimp, water chestnuts, mushrooms, green onion, soy sauce, salt, and
pepper. Place 1 wonton wrapper on work surface; brush with egg white.
Place 1 rounded teaspoonful filling in center. Fold wrapper in half,
forming triangle; press edge to seal. Place on prepared sheets. Repeat
until all filling is used. (Can be made 1 day ahead. Cover with plastic
wrap and refrigerate.)
Preheat oven to 300F. Pour enough oil in heavy large skillet to reach
depth of 1/2 inch. Heat oil over medium-high heat. Fry wontons, 4 at a
time, until filling is cooked and wrapper is brown and crisp, about 2
minutes per side. Using tongs, carefully transfer wontons to rimmed baking
sheet and keep warm in oven. Serve wontons with dipping sauce.
Contributor: Bon
Appetit January 2004 p 112
| Ingredients:
2 8 oz crushed pineapple in juice; drained, reserve jui
2 Tablespoon(s) cornstarch
4 43/249 Ounce(s) brown sugar
1/2 Cup(s) distilled white vinegar
9 Teaspoon(s) chili sauce
1/16 Cup(s) worcestershire sauce
2/3 Tablespoon(s) ginger; minced
1/8 Cup(s) cilantro (fresh); chopped
1/4 Pound(s) bulk pork sausage
1/4 Pound(s) uncooked shrimp; minced
4 Can(s) whole water chestnuts; minced
1 Tablespoon(s) green onion; finely chopped
1/2 Tablespoon(s) soy sauce
87/2000 Ounce(s) salt
87/2000 Ounce(s) black pepper
2 mushroooms
1 egg whites; beaten to blend
1 oil for frying
1 12 oz package wonton skins |
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