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Dim Sum and Wokman
Dim Sum

Fried Won Tons



1 Lb wonton skins
1/2 lb ground pork
1/2 lb shrimp,shelled and deveined
4 mushrooms,minced
8 water chestnuts, finely chopped
2 stalks green onions, finely chopped
2 small eggs, beaten
l/4 tsp pepper1
1/2 tsp salt


Finely mince the shrimp. Mix the shrimp,mushrooms pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
Wrapping: Place wonton squares on working surface so corners face up, down, left and right. Place 1 tsp. filling in the center of each skin. Dip a little of the beaten egg on the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal.
DO-AHEAD:Deep-fry wontons,cool and freeze.To re-heat,heat oven to 350.Put frozen wontons on cookie sheetand heat 15 minutes.

Makes about 50

Deep- Fried Shrimp

1/2 lb. fresh shrimp
2 teaspoons rice wine or dry sherry 1/4 teaspoon salt
1/4 cup all-purpose flour- 1/3 cup ice water
1/ 4 cup cornstarch- 1 egg yolk
1/ 4 teaspoon salt- 1/ 4 teaspoon sugar
I teaspoon shortening- 1/2 teaspoon baking powder
Shell and devein shrimp. Rinse and pat dry with a paper towel. Mix marinade ingredients in a medium bowl. Add shrimp;mix well. Let stand 20 minutes. Mix
batter ingredients in a medium bowl.Heat 8 cups oil in a wok over high heat to 350F.Reduce heat to medium. Dip shrimp one at a time into batter to coat,
Carefully lower shrimp into hot oil with a slotted metal spoon, Deep-fry sevveral at a time until golden, about 1 minute. Turn each shrimp and fry other side
about 30 seconds. Remove from oil with slotted spoon drain on paper towels. Repeat with remaining shrimp.

Shrimp Cakes
1 lb.shrimp peeled,deviened and minced
3 oz. water chestnuts chopped fine
3 eggs
2 tsp. dry sherry
1 tsp.. salt
3 1/4' slices ginger minced
2 scallions minced
2 tbs. cornstarch minced
3 tbs oil
lettuce eaves
Dipping sauce
3tsp. sugar
3tbs. vinegar
7 slices ginger,peeled and shredded
Mix all ingredients together except the lettuce,sugar vinegar and ginger.Shape into golf-size balls.Heat 3 tbs. oil in wok,flatten balls into flat cakes and fry until golden.Serve on lettuce leaves with dipping sauce.Makes 4 servings