Gum-Lo Wontons With Sweet And Sour Sauce

Recipe Ingredients

1/4 lb	113g / 4oz	Uncooked shrimp - shelled, deveined,
		And finely chopped
1		Egg white
1 1/2 tablespoons	22ml	Chopped cilantro
1/2 teaspoon	2.5ml	Toasted sesame seeds
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		For The Sauce
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	78ml	Rice vinegar
1/3 cup	78ml	Water
1/4 cup	59ml	Ketchup
1 teaspoon	5ml	Grated ginger
1/2 teaspoon	2.5ml	Hot pepper sauce
1 teaspoon	5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
		For The Wontons
20		Wonton wrappers
1 tablespoon	15ml	Vegetable oil
6		Bay scallops
6		Classic Char Siu
1/4 cup	59ml	Cleaned squid in 1/2" rounds
1/4 cup	15g / 0.5oz	Diced onion
1/4 cup	36g / 1.3oz	Diced red bell pepper
1/4 cup	36g / 1.3oz	Diced green bell pepper
1/4 cup	36g / 1.3oz	Diced fresh pineapple
		Vegetable oil - for deep-frying

Recipe Instructions

Stir the shrimp, egg white, cilantro, sesame seeds, salt and pepper together in a bowl until well blended.

For the Sauce: Stir the sugar, vinegar, water, ketchup, ginger and pepper sauce together in a small saucepan over medium heat. Cook, stirring until the sugar dissolves. Add the dissolved cornstarch and cook, stirring, until the sauce boils and thickens. Remove the pan from heat and cover to keep warm.

For the Wontons: Place a heaping teaspoonful of the filling in the center of a wonton wrapper. (Keep the remaining wonton wrappers covered with a damp kitchen towel to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press them together to seal. Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out.

Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat the sides. Add the scallops, char siu, squid and onion and stir-fry for 1 minute. Add the bell peppers, pineapple and sauce. Bring to a boil, adjust the heat so the sauce is simmering and simmer for 1 minute. Turn off the heat and cover the wok to keep the sauce warm until the wontons are cooked.

Pour enough vegetable oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Slip a few of the wontons into the oil and fry, a few at a time, turning occasionally, until golden brown, 3 to 3 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons.

To serve, place wontons in a wide serving bowl. Spoon the hot sauce over the wontons or serve on the side.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Noodle Makers) - - from the TV FOOD NETWORK CANADA

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