Monday, July 13, 2009

Poached Shrimp Wontan with Sizzling Sesame Oil

This is one of the dishes I made for last Saturday dinner. You don't need any dipping sauce for this dish. You can simply sprinkle some premium-quality sea salt and sliced scallions over cooked dumplings and finish with the sizzling sesame oil over them. The hot oil brings out all the great flavors of the dish. You can also enjoy the texture of the salt.

Poached Shrimp Wontan with Sizzling Sesame Oil

(For the filling)
1/2 lb. peeled shrimp, coarsly minced
a small bunch of nira (Chinese chivese), minced
1 tablespoon sake
1 teaspoon lard or sesame oil
1 teaspoon grated ginger
1/2 teaspoon sugar
1/2 tablespoon katakuriko (potato starch)
salt and pepper to taste
15-20 wontan wrappers

scallion, thinly sliced
2 tablespoons sesame oil

Mix the ingredients for the filling until smooth. Cover and let it rest in the fridge for 15-30 minutes.
Wrap the filling with wontans.
Boil the water in a large pot and poach the wontons for about 2 minutes.
Drain and plate the wontons in a serving plate. Sprinkle the sea salt and scallions.
Heat the 2 tablespoons sesame oil over high until it starts to smoke.
Drizzle the hot sesame oil over the wontons.

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Here's how to's quite simple and easy.