CRISPY THAI PORK AND SHRIMP WONTONS | RECIPES | WW USA

Crispy Thai pork and shrimp wontons | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 14

Previous Next

2 medium Uncooked scallion(s) coarsely chopped
1 Tbsp Ginger root fresh, coarsely chopped
1 Tbsp Lemongrass tender bottom parts only, chopped
1 medium clove(s) Garlic clove(s)
3 oz Cooked lean pork tenderloin cut into 1 1/2-inch pieces
2 oz Cooked shrimp peeled and deveined
2 Tbsp Low sodium soy sauce
0.5 tsp Sesame oil
4 spray(s) Cooking spray
20 item(s) Wonton wrapper(s) plus a few extra in case some break
2 Tbsp Apricot preserves
2 Tbsp Water
1 Tbsp Fresh lime juice
1 Tbsp Fish sauce

Steps:

Preheat oven to 400ºF.
In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap 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. If wontons are not crispy enough, cook for 1 to 2 minutes more.
Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 1 wonton and a scant teaspoon sauce per serving.