WW Crispy Thai Pork and Shrimp Wontons

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Nb persons: 0
Yield: 1 wonton and scant teaspoon of sauce per serving
Preparation time:
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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

Recipe uploaded with Shop'NCook for iPhone.

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