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Asian Appetizers – Fried Wontons, Prawn Toast and Spring Rolls

Today I have three recipes in one they all just seem to go well together and if you are having an Asian themed dinner party this trio of shrimp appetizers would be a great big hit with guest. Shrimp as an appetizer item is always popular and I am sure this set of appetizers would be a wonderful hit with guest. Now a brief culinary word on prawns vs. shrimp form a culinary perspective almost no one would be able to tell you the difference in a blind taste test the difference between the two. Form factual bases they are two different species. Prawns are a fresh water shellfish and have three legs with claws while shrimp are a salt-water crustacean that only has claws on two legs also prawn is much more common in commonwealth countries while here in the states often the shrimp term wins out. Feel free to interchange in recipes all you want.

About the Fried Wontons

Many of us are familiar with crab Rangoon it is just one form of fried wontons that is a popular appetizer in Chinese restaurants. But fried wontons are not just limited to crab and cream cheese there are many different types a popular one is cranberry and brie cheese. Also is if you like the general cooking technique for these you can mix and match the fillings to your liking this is just one idea of a tasty filling that you can make and then fry as an Asian style wonton appetizer. Feel free to use whatever dipping sauce you like best. Also I fold these up into a money bag style but there are other folding styles for wontons you could choose just make sure to seal them really well so the contents don’t leak out in the frying process.

About the Prawn Toast

Prawn toast is a very simple yet tasty appetizer that is super simple to make and prepare. Use peanut oil for frying it has a much higher smoke point and will let you flash fry these so they soak up less oil at the higher temperature and also it adds a nice flavor to the food in my opinion and really is my deep frying oil of choice for most things. Use some caution in spreading the shrimp (prawn) mixture on the bread so you don’t tear it apart and try and keep it thin and consistent for more uniform taste when done. These are wicked fast and simple to make after a bit of practice.

About the Fried Spring Rolls

So what is the difference between a spring roll and an egg roll anyways? Ok in my recipe not much, my spring roll is more like an egg roll differing only really in the wrapper which is a typical spring roll wrapper but the filling is more like an egg roll filling in that it has meat generally speaking spring rolls 1) don’t have meat and cabbage and 2) are made with a rice wrappers while egg rolls are made with an egg based wrapper. Also spring rolls are not always fried as where egg rolls almost always are and tend to be bigger and fatter then spring rolls which are smaller and thinner. Sorry I westernized my spring roll and opted for frying them to keep a consistent cooking method for the trio of appetizers so that way you could heat the oil once and fry all three one after another.

Asian Shrimp Appetizer Trio
Summary: Today I have not just one appetizer recipe but a combination of Asian appetizers that all three feature prawns or shrimp in them which is always a favorite with party goers.
Author:
Cuisine: Asian
Recipe type: Appetizer
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Fried Wontons:
    Wonton wrappers as needed
    • 2 tablespoons tapioca starch
    • Peanut oil for deep fat frying
    For the Filling for the Fried Wontons:
    • ½ pound medium shrimp, diced
    • ½ pound ground pork
    • 2 tablespoons minced garlic
    • 3 green part spring onions, sliced thinly
    • ½ cup Native Forest Organic Sliced Water Chestnuts, diced
    • 1 tablespoon fresh ginger root, minced
    For the Wonton Filling Seasoning:
    • 2 teaspoon oyster sauce
    • 1½ tablespoon La Tourangelle Toasted Sesame Oil
    • 2 teaspoon Lee Kum Kee Premium Dark Soy Sauce
    • 1 teaspoon Eden, Mirin Rice Cooking Wine
    • ⅛ teaspoon salt
    • ⅛ teaspoon white pepper
    For the Prawn Toast:
    • 6 ounce tiger prawns, peeled and de-veined
    • 1 tablespoon minced garlic
    • 1 small shallot
    • 2 teaspoons fresh ginger, grated
    • 1 teaspoon white sugar
    • 4 slices white bread, with crust removed
    • 3 tablespoons sesame seeds
    • Salt and freshly cracked black pepper
    • Peanut oil for deep fat frying
    For the Fried Spring Rolls:
    • 2 packages Blue Dragon Spring Roll Wrappers
    • 4 ounces ground pork
    • 4 ounces medium shrimp, diced
    • 1 egg
    • 1 cup bok choy, sliced thin
    • 2 ounces Ka-Me Bean Threads
    • 1 cup La Choy BEAN SPROUTS Asian Cuisine
    • 1 tablespoon minced garlic
    • 1 teaspoon white pepper
    • 2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
    • ⅓ cup flour mixed with water into a paste
    • Peanut oil for deep fat frying
    To Serve the Asian Shrimp Appetizer Trio:
    • Thai Sweet Chili Sauce with Sriracha (our sister site)
    • Amazing Asian Plum Sauce (our sister site)
    • Kikkoman Plum Sauce
    Instructions
    To Make the Fried Wontons:
    1. In a large glass bowl, combine shrimp, pork, ginger, garlic, spring onions and, water chestnuts. Add in the seasoning and mix it well. The wonton filling is ready to use.
    2. In a small glass bow dilute tapioca starch with some water to use as "glue" for sealing your wrappers.
    3. Start with one of the wonton wrappers at a time, to this place approximately one to one and a half teaspoons of the filling mixture in the center of each wonton. Then add a small amount of the "glue" to the edges with a brush to the wonton wrapper with a some of tapioca starch mixture and fold into an "Money bag shape" if using square wonton wrappers start by lifting up all four edges of your wrapper all at one time until they form a money bag appearance and then pinch together the tops of each corner to seal it into the shape of money bags shape and firmly seal.
    4. Heat enough peanut oil in a heavy skillet such as a cast iron pan or wok to fry, when the oil is hot enough. The temperature of the hot oil should be between 375 degrees F. for deep frying.
    5. Place small batches of the wontons in the heated oil carefully by gently slipping them in one by one. Frying the wontons for just a few minutes, turn them several times to ensure they cook allover until they are a golden brown.
    6. Using a frying ladle or a slotted spoon fish them out and allow to drain on paper towels.
    7. See serving suggestion below.
    Tips and Techniques to Help with Wonton Wrapping:
    1. To prevent them from sticking to your plate before you cook them, dust your plate with bit of cornstarch or flour.
    2. If you wrappers are a bit too thick, use your rolling pin lightly floured to slightly flatten them out a bit.
    3. Be careful that you do not overfill the wontons or so they are less likely to break open when you are frying them.
    4. You can also use a bit of beaten egg to seal the wrappers instead of the tapioca starch and water mixture.
    To Make the Prawn Toast:
    1. In a blender add the following ingredients, prawns, garlic, ginger, shallot, and sugar. And set the blender to coarse chop until it forms a paste. Then season it.
    2. Next cut the slices of bread into quarters in a triangular shape like little footballs by cutting it diagonally in half and then cut each piece in half again. You should have already removed the crust if not do so now.
    3. Then gently spread the blended mixture in an even layer over each bread piece like butter, sprinkle this generously with the sesame seeds.
    4. Heat enough peanut oil in a heavy skillet such as a cast iron pan or wok to fry three or four shrimp toasts at a time (do not crowd the pan) starting with the coated side downward first, until they are a golden brown and then turn over and fry the second side similarly and then remove and drain on some paper towels to absorb excess grease.
    5. See serving suggestion below.
    To Make the Fried Spring Rolls:
    1. Start by soaking your bean thread in some water until it is soft, drain the water and then cut it into short lengths.
    2. Mix your ground pork, egg, shrimp, bok choy, bean sprouts, the pepper, bean thread and dark soy sauce together and put to the side.
    3. In a skillet or wok heat up some peanut oil to fry the minced garlic until it becomes aromatic, then add in your mixture from above and let it fry until it is well cooked. Remove from the heat and allow it to cool.
    4. When it has cooled, put the filling into your spring roll wrapper one by one and then seal it with some of the flour paste.
    5. Heat enough peanut oil in a heavy skillet such as a cast iron pan or wok to fry the spring rolls in until they are a golden brown and then drain on some paper towels to absorb excess grease.
    6. See serving suggestion below.
    To Serve the Asian Shrimp Appetizer Trio:
    1. Serve with anyone or all the different dipping sauce or use your own favorite.
    2. Thai Sweet Chili Sauce with Sriracha (our sister site)
    3. Amazing Asian Plum Sauce (our sister site)
    4. Kikkoman Plum Sauce

    Photo Description:

    Today I bring you something a bit different kind of a trifecta of appetizers that all feature shrimp and a common cooking technique so you can heat the oil once and make three different appetizers in one pan. Now of course you can mix and match or make just one of them if you like but if you make all three you will be a big hit at your next dinner party or party where you need to serve appetizers. They all share a common Asian theme and are really good together as they all feature either shrimp or prawns and feel free to interchange shrimp for prawns or vice versa.
     

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