A friend of ours, Deanna Desin, a member of the Benevolent Protective Order of Elks recently brought this recipe to the VFW as an appetizer for the group. She got the Thai Pork Shrimp mixture from Yan Can Cook. It is really a great tasting treat. So, here we go.
Ingredients Mixture
- ¼ pound lean ground pork.
- ¼ pound medium raw shrimp.
- 1 TB chopped green onion (including top).
- 1 Serrano or Jalapeño chili minced.
- 2 Egg whites.
- 2 teaspoons chopped Chinese parsley roots and 1 inch of stems.
- 1 teasppon chopped cilantro leaves.
- 1 teaspoon minced garlic.
- ½ teaspoon salt.
- ⅛ teaspoon black pepper.
Procedure
- In a food processor, combine the mixture ingredients and process to make a course paste.
Ingredients Sesame Wontons
- 6 wonton wrappers.
- Cooking spray.
- 1-½ teaspoons dark Sesame oil.
- 2 teaspoons white toasted Sesame seeds.
- ⅛ teaspoon black sea salt.
Procedure
- Preheat oven to 425 degrees.
- Cut wonton wrappers in half diagonally.
- Arrange triangles in a single layer on a baking sheet coated with cooking spray.
- Brush evenly with dark sesame oil.
- Sprinkle evenly with Sesame seeds and salt.
- Bake at 425 for 4-5 minutes or until brown.
Final Step
- Spread Pork and Shrimp mixture on wontons.
- Serve immediately.
