Deep Fried Shrimp Stuffed Won Tons
|Peanut oil||4 Tablespoon|
|Scallions||4 , finely chopped (Keep The Green And White Parts Separate)|
|Shelled deveined shrimp||2 Pound, finely chopped|
|Water chestnuts||6 , drained and finely chopped|
|Dried black chinese mushrooms||6 , soaked 35 minutes, drained, and finely chopped|
|Sherry||1 1⁄2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Cornstarch||2 Teaspoon (Dissolved In 2 Tablespoons Of Chicken Broth)|
|Vegetable oil||3 Cup (48 tbs) (For Deep Frying)|
In a wok or frypan, heat the oil and stir-fry the white part of the chopped scallions for 1 minute; add the green part of the scallion and cook 1/2 minute.
Add the shrimp, water chestnuts, mushrooms, sherry, soy sauce, and salt; stir-fry for 1 minute, or until the shrimp turn pink.
Restir the cornstarch and the chicken broth mixture, stir it into the shrimp pan; cook, stirring until the mixture has thickened.
Remove from the heat to cool to room temperature.
Place a full teaspoon of the shrimp filling in the center of each square of won ton wrapper.
Moisten a forefinger with water and run it around the edge of each won ton.
Bring one corner up over the filling to the opposite corner, to form a triangle, and seal in the filling.
Bring the corners of the long side of the triangle together, and seal the tips of them by pinching.
In a deep-fryer or wok, heat the oil to 375 degrees, or until a haze forms above it.
Cook about 8 won tons at a time, for about 2 minutes, or until lightly browned and crisp.
Drain on paper towels.