Fresh Shrimp and Shepherd's Purse Wonton

Name: Fresh Shrimp and Shepherd's Purse Wonton
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh Kewei Shrimp; A handful Dried shrimp; Some Wonton wrapper; Some Oyster sauce; Some Grass Fruit Powder; Some Very delicious; Some salt; Some Corn oil

by Xiao Dong Niu@kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It is not an exaggeration to say that this wonton is my son's favorite, if there is anything else, it is to make dumplings, haha.
Fresh Jiwei prawns are stripped, shelled, chopped, mixed with shepherd's purse and mixed into fillings, seasoned with oil, a little bit of flavour and salt, the fillings are very fresh, and the wraps into wontons and dumplings are very delicious~ and not MSG The fresh ones made with chicken essence are the best for children. "

Ingredients

Fresh Shrimp and Shepherd's Purse Wonton

1. The ingredients are shown in the picture.

Fresh Shrimp and Shepherd's Purse Wonton recipe

2. Go to the shrimp line, peel off the shell and clean the prawns.

3. Wash the shepherd's purse clean.

4. Blanch the shepherd's purse with boiling water, remove it, pass cold water, and squeeze out the water for later use.

5. Chop the prepared shrimps.

6. Shepherd's purse chopped finely.

7. Shepherd's purse with shrimp, put a little oil consumption, the right amount is very fresh, a little grass fruit powder and salt, add a little corn oil, stir evenly to form a wonton filling.

8. Wrap the wontons as you like.

9. Boil a pot of water, place the wontons when the water is boiled, and gently shovel the bottom with a spatula.

10. Add a bowl of cold water after the water is boiling.

11. After the water is boiled, add cold water for a total of three times.

12. Take out the wontons, add a little wonton soup, and sprinkle a little shrimp skin to make a bowl of delicious wontons.

Tips:
1. It is really recommended to use live shrimp for this. No matter what kind of shrimp, the frozen shrimp is really too fishy and not fresh at all!