Chocolate Wonton Rolls#Choctoberfest

These chocolate wonton rolls are kids’ favorite dessert. Just use your favorite, dark chocolate in the middle of these wontons wrapper and ta..da.. chocolate wonton rolls are ready. 

Ingredients
8 - 10 - Homemade Wonton Wrappers
Chocolate Sticks as required - chilled
Vegetable Oil for deep frying as required

Method

On a clean, dry surface, lay one wrapper down with a point toward you, like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the water on the edges of the wrapper. Roll the wrapper to create a long roll and gently press to remove all air from the middle. Press the edges to seal the end. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces. Keep the folded chocolate wontons covered under plastic wrap or a damp towel to prevent them from drying.

In a deep frying pan heat oil and gently slide a two or three  chocolate wontons at a time. Make sure you don’t crowd the pan too much. Fry  a minute or 11/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.

Labels : Chocolate, Wontons, Chinese, Choctoberfest, Deep Fried, Dessert, Sweets & Desserts, Kids delight 

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Cracker Fried Prawns#FishFriday

Crispy fried Prawns/Shrimps toss in spicy sauce and served as a appetizer. A spectacular display of shrimp wrapped in wonton skins fried to a perfect golden served for a elegant party appetizer .. your guest will praise you. 

Sending this to Fish Friday Even wherein we were asked to share  recipes entertaining using fish and seafood for our December.  Any type of recipe: appetizers, mains, salads, etc. that would be great for parties or as a special holiday meal by our Host Sue.

Ingredients
250 Grams Cleaned Prawns - keep the tail
2 Tablespoons Lemon juice
1 Teaspoon Garlic paste
1 Tablespoon Red Chilly paste
1 Tablespoon Red Chilly Garlic sauce or Hot Sriracha Sauce
1 Teaspoon Chopped coriander
1/2 Teaspoon Salt
1 Tablespoon Soy sauce
Triangular roll wrappers 15
1 Tablespoons Corn flour - mix with quarter cup water 
Oil as required for deep frying
Method

De-vain prawns and keep the tail.

To get a straightened shrimp / prawns  just score or nick the shrimp two or three time along the inside of the “curve.” This lets you straighten out the shrimp / prawns so you don’t get a short, curly roll.

Marinate with all the given ingredients, let the shrimp / prawns marinate for about half an hour before wrapping them in egg roll wrappers. 

Place one shrimp / prawn in each triangular roll wrapper. Stick all the corners with corn flour paste

Roll tight, so that the  shrimp / prawns do fall out when you put it in the fryer.

Deep fry on medium high flame and when just light golden remove them . 

Serve with sweet chili sauce.
Labels : Seafood/Fish, Appetizer, Party pleasers, Prawns, Shrimps, Fish Friday, Deep Fried, Wontons

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Chinese Shrimp Wonton Soup #FishFridayFoodie

This a light 'Chinese dumpling' soup ... comforting for this cold weather. I love this clear wonton soup. 

We had this soup as a complete meal and were blissfully satisfied...mmm.. yum..

Serves 3
Ingredients
For the Filling
100 Grams Shrimps - - peeled, deveined & chopped

100 Grams Whole Shrimps - made to a coarse paste 
Wonton wrappers as required
1 Teaspoon Fish Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Sugar
¼ Teaspoon Ground Pepper
1 Spring Onion - white and greens Chopped
A pinch of Salt

For the Soup
A drizzle of Sesame Oil
1 Tablespoon Spring Onion - white chopped
1 Teaspoon Sesame Oil
1 Teaspoon Fish sauce
1 Teaspoon Sugar
1 Small Carrot - sliced in roundels
3 Button Mushrooms - cut into big pieces
1 Cup Water - from the cooked wontons
500 ML Chicken Stock - I used homemade
1/2 Teaspoon Vinegar - optional - I added
Salt to taste

For Garnishing
1 Spring Onion - chopped
1 Fresh Red Chilly - crushed or paste

Method

To make the Wontons
In a large bowl, mix shrimps chopped and the paste with green onions, fish sauce, , sesame oil and salt. Stir it until the filling becomes sticky and you get a paste texture.Spoon  in a teaspoon of  filling,  in the center of the wrapper. Wet the edge with your finger and seal the wrapper.  Assemble the wonton one by one, keep aside.
Boil 3 -4 cups of water in pot - bring it to a rolling boil add wontons in to cook for around 3-4 minutes or unitl the wontons begin to float. Spoon them out and place them in individual serving bowls. Reserve this water for making the soup.

To Make the Soup
In a pan drizzle some sesame oil add the chopped white part of the onions fry till brown and crisp. Keep aside,

In large pot / vessel heat sesame oil add the onion, carrot, mushrooms and saute for a minute then add the chicken broth, water, fish sauce, browned onions and salt to taste. Bring it to a boil, cover and simmer for 5 minutes. Take off flame. Add vinegar and the soup is ready.

In serving bowls, pour the soup over the wontons, garnish with spring onion and a little red chilly paste... Serve and enjoy this hot comforting soup on a cold day.... yum....

I am enjoying this ...

Sending this to Fish Friday Foodies - Hosted by Wendy Klik and Stacy Livingston Rushton - theme for chilly February - seafood stews and soups of the world.

Labels : Soup, Fish Friday, Shrimp, Wontons, Healthy, China, Chinese Shrimp Wonton Soup

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