1 Packet Maggi® Season-up! Fish Powdered Seasoning (10g)
4 Tablespoons Sesame Oil
24 Units Wonton Wrappers
(and a small bowl of water for sealing the wrappers)
4 Leafs Patchoi
(large dice)
1 Unit MAGGI® Onion and Garlic Cubes
(dissolved in ½ cup water)
1/2 Medium Onion
(Or 1 small onion, sliced)
1 Teaspoon Cornstarch
(dissolved in 3 tablespoons of water)
1 Tablespoon Chive
(or Escallion finely diced)
Instructions
Shrimp Filling
1. Using a food processor (or a knife), pulse the shrimp until it is broken down and forms a paste.
2. 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
3. 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
4. Place a medium pot of water to boil. When water is boiling, add wontons and patchoi and allow to cook for 2 mins
5. Remove wontons and patchoi and set aside.
6. In a large iron pot add dissolved Maggi Onion & Garlic Cube, remaining ginger, garlic, pimento, and onions. Allow to come to a simmer.
7. Add remaining white pepper and slowly pour the cornstarch slurry while stirring the contents of the pot. Allow this to simmer for 2 minutes
8. Add wontons, patchoi and remaining sesame oil to the sauce. Gently toss to combine.