CRISPY SHRIMP WONTONS WITH SWEET-AND-SOUR DIPPING SAUCE

CRISPY SHRIMP WONTONS WITH SWEET-AND-SOUR DIPPING SAUCE image

Yield 36

Number Of Ingredients 21

SAUCE
2 8-ounce cans crushed pineapple in juice, drained, juice reserved
2 tablespoons cornstarch
1/2 cup (packed) golden brown sugar
1/2 cup distilled white vinegar
3 tablespoons chili sauce (such as Heinz)
1 tablespoon Worcestershire sauce
2 teaspoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
WONTONS
1/4 pound bulk pork sausage
1/4 pound uncooked shrimp, peeled, deveined, minced
4 canned whole water chestnuts, minced
2 fresh mushrooms, minced
1 large green onion, finely chopped
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 12-ounce package wonton wrappers*
1 large egg white, beaten to blend
Vegetable oil (for frying)

Steps:

FOR SAUCE: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire, and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat; mix in pineapple and cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before serving.) FOR WONTONS: Line 2 large baking sheets with plastic wrap. Place sausage in large bowl. Mash with back of fork to break into small pieces. Mix in shrimp, water chestnuts, mushrooms, green onion, soy sauce, salt and pepper. Place 1 wonton wrapper on work surface; brush with egg white. Place 1 rounded teaspoonful filling in center. Fold wrapper in half, forming triangle; press edges to seal. Place on prepared sheets. Repeat until all filling is used. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 300. Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over medium-high heat. Fry wontons, 4 at a time, until filling is cooked and wrapper is brown and crisp, about 2 minutes per side. Using tongs, carefully transfer wontons to rimmed baking sheet and keep warm in oven. Serve wontons with dipping sauce. *Available at Asian markets or in the refrigerated deli section of many supermarkets.