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.
|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||fresh lime juice|
|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|
|1⁄4||tsp||crushed red pepper|
|2||tsp||cilantro (finely chopped)|
|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.
Whisk together ingredients. Set Aside.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.