Curry, Callaloo & Calypso - Macmillan Caribbean
Curry, Callaloo & Calypso - Macmillan Caribbean
Curry, Callaloo & Calypso - Macmillan Caribbean
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<strong>Curry</strong>, callaloo & calypso<br />
1 lb shrimp, peeled and<br />
deveined<br />
½ cup chopped water chestnuts<br />
1 tbs chopped ginger<br />
1 tbs chopped garlic<br />
1 tsp sesame oil<br />
2 tbs soy sauce<br />
¼ cup chopped chives<br />
24 wonton skins<br />
vegetable oil for deep-frying<br />
12 prepared shrimp wontons<br />
(see above)<br />
2 tbs vegetable oil<br />
1 tbs chopped garlic<br />
½ tbs chopped ginger<br />
½ hot pepper, seeded and<br />
chopped<br />
1 small onion, thinly sliced<br />
½ cup chicken stock<br />
1 tsp cornstarch<br />
1 tbs soy sauce<br />
cup chopped chives<br />
24<br />
Shrimp wontons<br />
Chop the shrimp finely together with the water chestnuts, ginger<br />
and garlic. Add the sesame oil, soy sauce and chives.<br />
Place 1 teaspoon of the filling onto the lower half of a wonton<br />
skin, with one point facing down. Dampen the edges, fold into<br />
a triangle shape and seal. Then bring the two points on each<br />
side up together to meet, and seal about ½ inch from the edge.<br />
Repeat with the remaining wonton skins.<br />
Heat the oil and deep-fry the wontons until golden.<br />
Makes 24<br />
Garlic pepper<br />
wontons<br />
Instead of deep-frying the wontons, steam them for 10 minutes in<br />
a bamboo steamer placed over a wok of simmering water.<br />
Heat the oil in a wok and add the garlic, ginger, hot pepper and<br />
onion. Stir-fry for a few minutes until fragrant.<br />
Combine the chicken stock with the cornstarch and soy sauce.<br />
Pour into the wok. Stir and add the wontons. Toss to cover with<br />
the sauce and cook until thick and bubbling.<br />
Remove from the wok, sprinkle with chives and serve.<br />
Makes 12<br />
9780230038578.indd 24 25/07/2011 13:09