CRISPY SHRIMP WONTONS WITH SWEET AND SOUR DIPPING SAUCE

CRISPY SHRIMP WONTONS WITH SWEET AND SOUR DIPPING SAUCE image

Yield 36

Number Of Ingredients 20

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For Sauce:
2 8oz cans crushed pineapple in juice, drained, juice reserved
2 TBS cornstarch
1/2 cup golden brown sugar
1/2 cup distilled white vinegar
3 TBS chili sauce (such as Heinz)
1 TBS Worcestershire sauce
2 tsp minced peeled fresh ginger
2 TBS minced fresh cilantro
For Wontons:
1/4 lb bulk pork sausage
1/4 lb uncooked shrimp, peeled, deveined, minced
4 whole water chestnuts, minced
3 fresh mushrooms, minced
1 large scallion, minced
1 1/2 tsp soy sauce
1/4 tsp salt
1/4 tsp ground black pepper
1 12oz package wonton wrappers
1 large egg white, beaten to blend

Steps:

For Sauce: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire sauce and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat, stir in pineapple and cilantro. Season with salt and pepper. Can be made 1 day ahead, rewarm before serving. Wontons: Line two large baking sheets with plastic wrap. Place everything but egg white and wrappers in bowl and mix. Place wonton on working surface, brush egg white along edges. Drop 1 rounded tsp of stuffing in center and fold wonton in half, pressing edges to seal. Place on baking sheet. Preheat oven to 300 (for keeping wontons warm after cooking if your guests don't just eat them immediately like ours did). Pour enough oil into heavy skillet to reach depth of 1/2 inch or deeper. Fry wontons, 4-6 at a time, until filling is cooked and wrapper is brown and crisp, about 1-2 minutes a side. Serve with dipping sauce.