wonton shrimp
  Re: (...)
I am sure--well almost-- that there was a recipe for shrimp stuffed wontons in a recent issue of Cuisine at home.I removed the recipe to put in my folder and i can't find it. Anyone know where i can get a replacement?? Thanks
  Re: wonton shrimp by bert (I am sure--well almo...)
It is in the February 2006 issue (#55),page 28.

Soak 5 dried black mushrooms in warm water for 20 minutes. Drain. Trim and discard stems and finely chop the mushroom caps.

Sprinkle 2 cups napa cabbage, thinly sliced with 1 teaspoon salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.

Combine cabbage and mushrooms with:
8 oz. shrimp, peeled, deveined, and chopped
1/3 cup chicken broth
2 tablespoons fresh ginger, minced
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon scallions, minced
1/2 teaspoon sugar
1/2 teaspoon white pepper

Fill each wonton wrapper (30 in total)with a teaspoon of filling; wrap and seal. Bring a large pot of water to a boil; add half the wontons, return to a boil and cook for 5 minutes. Scoop into a colandar to drain; keep warm. Return water to a boil before cooking remaining wontons. Toss wontons with sauce to coat.

Creamy Chili Sauce
Whisk together 1/2 cup mayo
2 tablespoons soy sauce
1 tablespoon sweet chili sauce
1 1/2 teaspoons chili garlic sauce
1 teaspoon rice vinegar

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