Today, dalam sejarah, I didn't feel so good. My whole body wanted to crumble when I got up to makan sahur this morning. My head has been pounding for days now. Blame it on Michigan weather :) On Tuesday and Wednesday, it was above 90F and the next 2 days, it was cold! It felt like Fall just dropped in and said "Honey, I'm home!". I was hanging in there until today. I couldn't make it. I was OUT! Sorrylah Dini. I tak dapat bawa you ke pasar tani hari ni. I hope you got my msg. My phone habis credit pulak. Patutlah the girls tak dapat I punya msg, but just nice juga they all tak dapat msg I. I demam pulak. :)
I feel a little better now and decided to post the recipe I got from RasaMalaysia before I get to weak to think and write.
Recipe: Shrimp Wontons
adapted ~ Rasa Malaysia
Things you need....
about 12 to 14 shrimp (chopped coarsely)
wonton wrappers
1 tsp salt
1 tsp oil
1 tsp peeled, grated fresh ginger
1 tsp sugar
1 tsp sesame oil
1 tsp corn starch
3 minced sprigs coriander
1 water chestnuts (peeled and finely chopped)
White pepper powder to taste
1 beaten egg (for sealing wontons)
Step 1:
Get a pot fill with water ready and heat it to boil. While waiting for the water to boil in your steamer, let's get a mixing bowl to add all the raw ingredients. Mix the the ingredients above, except for the egg, in a mixing bowl.
Step 2:
Place about a teaspoon of the shrimp mixture right in the middle of the wonton wrapper. Now, with your index finger, brush all 4 corners of the wonton wrapper with the beaten egg. Fold the wonton in half, corner to corner, to form a triangle. Place your index finger in the middle so you have something to press up against, fold the left side into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Do this to the right side. Now you got a little purse.
Step 3:
Once you have finished wrapping all your wontons, your water should be boiling by this time, boil your wontons (I put 2 to 3 at a time) for a couple of minutes or until they start floating. Pick them up and drain them. Repeat process.
Now for the sauce that goes with this. I made a garlic ginger chilic sauce. I know it's a mouthful.
Garlic Ginger Chili Sauce
2 tsp of minced ginger
2 tsp of minced garlic
2 tsp of minced chili
2 tbsp of soy sauce
a pinch of sesame oil
2 tbsp chopped onion springs
Salt to taste
Enjoy!!
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