Texas Won Tons
Recipe courtesy Cory Anthony
- 1 quart canola oil, for frying
- 3 quarts water
- 2 lemons, halved
- 1 yellow onion (10/15 if possible), peeled and cut in quarters
- 2 tablespoons spice mix (recommended: "Swamp Fire")
- 2 fresh ears yellow corn
- 1/2 pound fresh gulf shrimp, peeled and deveined
- 1 tablespoon chopped pickled jalapeno peppers
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 dash kosher salt
- 1 dash freshly cracked black pepper
- 1 package won ton wrappers
- 1 egg, beaten
- Dipping Sauce:
- 1/3 cup peach preserves (recommended: Texas)
- 1/3 cup water
- 1/4 cup hoisin sauce
- 2 tablespoons chopped scallions, greens only
- 1 dash hot sauce (recommended: Tabasco)
Heat the oil in a deep-fryer to 350 degrees F.
Bring a large pot with 3 quarts of water to a boil over medium heat.
Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture.
Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce.
For the dipping sauce:
Add all the ingredients in a serving bowl and mix well to combine.
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