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Pork And Shrimp Filling

Flavors.of.Asia's picture
  Ground pork 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Chopped bok choy 2 Cup (32 tbs) (Finely Chopped)
  Chopped fresh mushrooms 1 Cup (16 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Chopped water chestnuts 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Canned shrimp 4 1⁄2 Ounce (1 Can)
  Beaten egg 1
  Soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Wonton skins/6 egg roll skins 40
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)

In skillet stir-fry pork and garlic quickly in 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add vegetables; stir-fry 2 to 3 minutes more.
Drain shrimp and chop.
In bowl combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar, and 1/4 teaspoon salt.
Cool slightly.
Wrap wontons.
Fry wontons or egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Using a slotted spoon or wire strainer remove wontons or egg rolls.
Drain on paper toweling.

Recipe Summary

Side Dish
Stir Fried

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