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WW Crispy Thai Pork and Shrimp Wontons
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Yield: 1 wonton and scant teaspoon of sauce per serving
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1 Tbsp | fresh, coarse lay chopped ginger root |
1 medium | garlic clove |
1 Tbsp | chopped lemongrass, (tender bottom part only) |
^2 medium scallions, coarsely chopped ^2 oz peeled and deveined cooked shrimp ^3 oz cooked lean, boneless pork chop, cut into 1 1/2 inch pieces | |
1/2 tsp | sesame oil |
2 Tbsp | low-sodium soy sauce |
2 sprays cooking spray | |
20 | wonton wrappers |
2 Tbsp | apricot preserves |
2 Tbsp | water |
1 Tbsp | fresh lime juice |
1 Tbsp | fish sauce |
Preheat oven to 400.
In a food processor, place ginger, garlic, lemongrass, and scallions; pulse until finely chopped.
Add shrimp, pork, oil, and soy sauce; pulse to combine.
Spoon mixture to a bowl.
Lightly coat baking sheet with cooking spray.
Place wonton wrappers on sheet so they look like diamonds.
Fill a small bowl with water and, using your fingers or a brush, coat edges with water.
Spoon a heaping teaspoon of mixture onto the middle of each wrapper; fold wrapper over filling to make a triangle and press to seal edges.
Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side.
Meanwhile, mix remaining ingredients for sauce.
Yields 1 wonton and scant teaspoon of sauce per serving.
1 point plus per serving
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