| These are two of my favorite party
| |
| | servings.
|
| appetizer recipes that I used to prepare
| |
| | Crispy Wontons
|
| in parties! They are quick, easy and the
| |
| | Ingredients:
|
| ingredients are available in any store.
| |
| | - 3/4 lb Ground Pork
|
| Cocktail Kebabs
| |
| | - 1/2 tsp Grated Fresh Ginger Root
|
| Ingredients:
| |
| | - 8 Chopped Water Chestnuts
|
| - 8 large Shrimp, cooked
| |
| | - 1 lb Wonton Skins
|
| - 1 Garlic clove, crushed
| |
| | - 1/4 cup Chopped Green Onions & Tops
|
| - 2 Green onions, trimmed
| |
| | - Vegetable Oil For Frying
|
| - 2 tbsp Lemon juice
| |
| | - 1 tbsp Soy Sauce
|
| - 1/2 Red bell pepper, seeded, cut in
| |
| | - Catsup
|
| thin strips
| |
| | - 1/2 tsp Salt
|
| - 2 tbsp Olive oil
| |
| | - Hot Mustard
|
| - 1 tsp Sugar
| |
| | - 1 tsp Cornstarch
|
| - 1 tsp Coarsely ground mustard
| |
| | - Sweet & Sour Sauce
|
| - 8 small Ripe or green olives
| |
| | Instructions:
|
| - 1/4 tsp Creamed horseradish
| |
| | Combine pork, water chestnuts, green
|
| Instructions:
| |
| | onions, soy sauce, salt, cornstarch and
|
| Remove heads and body shells from shrimp
| |
| | ginger in medium bowl; mix well. Place 1
|
| but leave on tail shells. De-vein shrimp
| |
| | 2 teaspoon pork mixture in center of each
|
| by removing black spinal cord. Cut each
| |
| | wonton skin. Fold wonton skin over
|
| green onion in 4 daisies. Put shrimp,
| |
| | filling to form a triangle. Turn top of
|
| green onions, bell pepper and olives in a
| |
| | triangle down to meet fold. Turn over;
|
| bowl. Mix garlic, lemon juice, olive oil,
| |
| | moisten one corner with water. Overlap
|
| sugar, mustard and horseradish. Pour over
| |
| | opposite corner over moistened corner;
|
| shrimp mixture, cover and marinate at
| |
| | press firmly. Heat oil in wok or large
|
| least 2 hours, stirring occasionally.
| |
| | saucepan over medium-high heat to 375 F.
|
| Remove ingredients from marinade and
| |
| | Deep fry wontons, a few at a time, 2 to 3
|
| thread equally on 8 wooden picks. Drain
| |
| | minutes, or until golden brown and
|
| on paper towels.
| |
| | crispy. Drain on paper towels. Serve warm
|
| VARIATION: Add small slices avocado to
| |
| | with catsup and hot mustard or sweet &
|
| shrimp mixture.
| |
| | sour sauce, as desired.
|
| Note: Both appetizer recipes yield 8
| |
| |
|
