Recipe courtesy of Cory Anthony
Texas Won Tons
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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)
Directions
- 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.