Shrimp Wontons with Chili Soy Dip

A delightful combination of crispy wonton shell, creamy seafood filling and a zesty dip. This dish will quickly become a new family favorite.

Ingredients

Dipping sauce
¹⁄₂	c	Stonyfield Organic Fat Free Plain Yogurt
2	clove	of garlic mashed to paste with 1/2 teaspoon of salt
1		fresh red or green chili 2-inches in length seeded and minced or 1/4 teaspoon dried hot red pepper flakes (wear gloves)
¹⁄₄	c	soy sauce
¹⁄₄	c	fresh lime juice
2	tbsp	sugar
Wontons
1	pkg	of wonton wrappers
1	c	cooked white rice
1	lb	medium sized raw shrimp (16-20 pieces)
1	c	Stonyfield Organic Fat Free Plain Yogurt
3	tbsp	cream cheese
1	tsp	ginger (minced)
¹⁄₄	tsp	crushed red pepper
2	tsp	cilantro (finely chopped)
2	tbsp	scallion (chopped)
2	tbsp	water
		Juice and zest of 1 lime

In food processor mix garlic, ginger, lime juice and zest. Mix in cream cheese, yogurt and shrimp.
In a separate bowl, combine rice, scallion, cilantro and crushed red pepper. Fold shrimp mixture into rice mixture.
Lay wonton wrapper on dry counter top.
Put a teaspoon of mixture in the center of wonton wrapper. Dab edges with water. Fold opposite corners to meet making a triangle. Then bring together two corners of the triangle at the bottom.
Fry in hot oil, we recommend peanut oil, (at 375°) until wontons are light brown.
Drain on paper towel and serve with dipping sauce.