Crispy shrimp wontons with sesame ginger dressing

Salads & Sides & Soups
Written By ANNA Test Kitchen

Delightful flavours and so worth the effort, and a perfect starter.

Ingredients

12 jumbo shrimp, coarsely chopped

¼ cup green onion, chopped

2 teaspoons sesame oil

1 tablespoon dry sherry

2 teaspoons cornstarch

1 teaspoon sugar

Sea salt and cracked black pepper

Dressing

¼ cup light soy sauce

¼ cup rice wine vinegar

1 tablespoon fresh ginger, grated

1 tablespoon sugar

1 tablespoon sesame oil

1 package spring roll wrappers

Preparation

To make dressing, mix all ingredients in small bowl and set aside.

For filling, place all ingredients in medium bowl and mix well, then cook in skillet over medium to high for 5 minutes until shrimp are opaque. Set aside to cool.

For spring roll wrapper, deep fry in small skillet for 1 minute each until crispy, drain on paper towels.

To serve, place a tablespoon shrimp mixture onto each wrapper and drizzle with dipping sauce, and top with more chopped green onion. Makes 24.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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