Curry, Callaloo & Calypso - Macmillan Caribbean

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