Shrimp on Wonton Crackers with Slaw
- Yield: 60 dumplings; 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 567
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 36
- Cholesterol
- 296
- Sodium
- 1658
- Total: 1 hr
- Prep: 1 hr
Ingredients
3 (16-ounce) packages wonton skins, thawed
2 tablespoons sesame oil
Salt
Slaw:
1/2 pound snow peas
1/2 pound radishes
1/2 pound carrots
3 tablespoons black sesame seeds
1/4 cup mint leaves
3 tablespoons grated fresh ginger
Marinade:
1/2 cup orange juice
1/2 cup rice vinegar
2 teaspoons grated fresh ginger
2 teaspoons black sesame seeds
1 tablespoon mint leaves
1/4 cup peanut oil
2 tablespoons sesame oil
60 large shrimp, peeled, deveined, and cooked (about 3 pounds)
Directions
- Preheat oven to 350 degrees F.
- Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
- Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
- Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.
- To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.