Steamed Shrimp Wontons in Garlic and Ginger Sauce

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Difficulty Intermediate
Portions: 6
Total 32 min

Ingredients

  • 1 Pound Shrimp, (peeled and deveined)
  • 4 Teaspoons Garlic (minced)
  • 2 Teaspoons Ginger (minced)
  • 2 Teaspoons Pimento/ Seasoning Peppers (minced)
  • 1 Teaspoon White Pepper
  • 1/2 Teaspoon Brown Sugar
  • 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.
  • 9.Garnish with fresh chives and serve hot

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