Steamed Shrimp Wontons in Garlic and Ginger Sauce

Shrimp Filling

Using a food processor (or a knife), pulse the shrimp until it is broken down and forms a paste.

In a medium bowl, transfer shrimp and add 1 teaspoon each of garlic, ginger, pimento/seasoning peppers, ½ teaspoon each white pepper and brown sugar, 1 packet Maggi Season Up Fish and 2 tablespoons of sesame oil. Mix until incorporated.

Folding the Wontons

Place ½ tsp of filling in the middle of each wonton skin. Fold over opposite corners to make a triangle. Fold into a boat/hat shape, dipping end in water to seal.

Ginger Sauce

Place a medium pot of water to boil. When water is boiling, add wontons and patchoi and allow to cook for 2 mins

Remove wontons and patchoi and set aside.

In a large iron pot add dissolved Maggi Onion & Garlic Cube, remaining ginger, garlic, pimento, and onions. Allow to come to a simmer.

Add remaining white pepper and slowly pour the cornstarch slurry while stirring the contents of the pot. Allow this to simmer for 2 minutes

Add wontons, patchoi and remaining sesame oil to the sauce. Gently toss to combine.

Garnish with fresh chives and serve hot