Ginger Shrimp & Pork Wonton Rolls

This is a non-traditional, very fast recipe for when we crave shrimp wontons. With ginger. Lots of ginger. Serve them with a sweet chili sauce; my go-to brand is Mae Ploy (I've never made it from scratch as we don't eat it very often), which you can find at most Asian food stores but can also purchase online. This recipe serves 4-6.


Ginger Shrimp & Pork Wonton Rolls
Ingredients
2 lb shrimp
1 lb lean ground pork
1/2 head small cabbage
1/2 small red onion
1-3 inches of fresh ginger
2 T mirin or sherry
1 T soy sauce
2 T hoisin sauce (optional)
1 T sesame oil
2 t cornstarch
1 lb egg roll wraps
vegetable oil for frying

Directions

1. Briefly pulse the shrimp in the food processor or chop by hand.
2. In a large mixing bowl, add the shrimp to the pork.
3. Shred the onion and cabbage in the food processor or chop by hand.
4. Mince or grate ginger on a microplane -- to taste. We like a lot.
5. Add all the other ingredients to the bowl and mix by hand until well combined.
6. Put a heaping tablespoon of the shrimp mix in the middle of a wonton wrapper and fold it. There should be directions on the back of the egg roll package if you don't know how and of course, there are plenty of suggestions on the internets.
7. Heat your skillet to medium. When the oil sizzles, add the rolls, folded side down, and brown them slowly, so the meats cook thoroughly and the wrappers are golden brown on all sides.
8. Drain on paper towels. Eat while warm.

You can use the smaller wrappers if  you prefer smaller portions or wish for these to be an appetizer rather than a main course.

Carrot Ginger Soup

This is a very basic recipe. Makes one serving. Follow the directions and proportions once, then consider the possibilities.

I enjoy this recipe as is, but also add curry spices and top with sauteed jalapenos. Or replace some of the water with coconut milk and top with cilantro rather than parsley. The key is to compliment the carrots, not overpower their flavor. (I love carrots in minestrone, but that's not a Carrot Soup, it's a soup with carrots in it.)

Unfortunately, I'm not sure which magazine this recipe came from; I've carried this clipping for years and can't match the font styles to food magazines we subscribe to. You'll find a myriad of variations on the Internets. If you come across this, please ping me so I can credit the source.

Carrot-Ginger Soup

Ingredients

• 2 t. mild oil or butter
• 2 T. each: diced onion and celery
• 2 medium carrots, peeled and sliced (about a cup)
• 1 cup broth (vegetable or chicken)
• 1 T. orange juice
• 1 1/2 - 2 t. grated ginger
• 1 t. unsalted butter
• parsley, optional
• orange zest, optional

Directions

1. Heat the oil in a saucepan and add the onion and celery. Do not saute. Cover and cook over a low heat until they start to soften.
2. Add carrots. Cover and cook for another 10 minutes.
3. Add the broth, OJ and ginger. Cover the pan and simmer until the carrots are completely tender, about 30 minutes.
4. Remove from heat. Puree until smooth.
5. Pour into bowl, dollop with butter and lightly sprinkle with chopped parsley and orange zest.

Photo coming soon.