Stir-fried Won Tons With Szechuan Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/4 lb medium raw shrimp (in shells)
• 2 ounces ground lean lamb
• 3 water chestnuts, finely chopped
• 2 green onions, chopped (with tops)
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sesame oil
• 1 dash pepper
• 1/3 cup ketchup
• 1/4 cup hoisin sauce
• 2 teaspoons chili paste
• 1 tablespoon soy sauce
• 24 wonton skins (about 1/2 pound)
• 1 egg , slightly beaten
• 5 cups water
• 2 tablespoons vegetable oil

Recipe

• 1 peel shrimp.
• 2 make a shallow cut lengthwise down back of each shrimp; wash out vein.
• 3 chop shrimp finely.
• 4 mix shrimp, lamb, water chestnuts, green onions, cornstarch, salt, sesame oil and pepper.
• 5 place 1/2 teaspoon shrimp/lamb mixture in center of won ton skin. (cover remaining skins with plastic wrap to keep them pliable.)
• 6 fold bottom corner of won ton skin over filling to opposite corner, forming a triangle.
• 7 brush right corner (not the whole side, just the corner) of triangle with egg ; bring corners together and press to seal.
• 8 repeat with remaining won ton skins. (cover filled won tons with plastic wrap to keep them from drying out.)
• 9 heat 5 cups water to boiling in dutch oven; add won tons.
• 10 heat to boiling; reduce heat.
• 11 simmer uncovered 2 minutes; drain.
• 12 immediately rinse won tons in cold water; cover with ice water to keep them from sticking together.
• 13 mix ketchup, hoisin sauce, chili paste and soy sauce; set aside.
• 14 heat vegetable oil in 12-inch skillet over high heat; add ketchup mixture.
• 15 heat to boiling, stirring constantly.
• 16 add won tons; cook uncovered 3 minutes.