Shrimp Sashimi

Published: January 12, 2012

PREP TIME: 30 min
|
COOK TIME: 8 min

Ingredients

⅓	cup chopped canned water chestnuts
¼	cup chopped scallions
½	pound shelled and deveined shrimp, chopped
2	teaspoons toasted sesame oil
2	tablespoons peanut oil
1	tablespoon sherry wine
2	teaspoons cornstarch
1 to 2	teaspoons sugar, optional
½	teaspoon sea salt
¼	teaspoon freshly ground black pepper
1	package wanton wrappers
	Shau Mai Dipping Sauce
⅓	cup unseasoned rice-wine vinegar
2	tablespoons freshly grated and peeled ginger

Directions

1. In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.

2. Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.

3. Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line \vith a damp piece of cheesecloth or a piece of parchment paper.
Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes.

Serve immediately with dipping sauce.

Dipping Sauce Directions

1.Mix together vinegar and ginger in a small bowl.