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I am on the email list for http://www.hungry-girl.com/ and recently got one that highlighted wonton wrappers as a great low calorie food to work with. Inspired, I decided to look for them on my next supermarket shopping trip. My boyfriend and I got excited about something new to get creative with and started thinking about the rest of the meal. We picked up a package of frozen, whole, baby squid, some assorted veggies and a few bottled sauces and we were on our way.
This was officially the first meal that we prepared as a team and it was a great success! What better activity than hand-filling and wrapping wontons and prepping tons of veggies? Well, I suppose the ‘eating it’ part was pretty awesome too.
Anyway, here’s the basic idea for the 3 dishes we came up with:
1. Spicy wonton soup
chicken broth (allow about a cup per person)
red cabbage (about 1/2 cup)
carrot (about 2 carrots)
garlic (a few cloves)
ginger (about a tablespoon)
sriracha sauce (be CAREFUL, don’t use too much- I used about 1 tablespoon)
soy sauce (about a teaspoon)
oyster sauce (about a teaspoon)
honey (half a teaspoon)
celery (1 stalk)
egg white (about 1 egg worth)
mushrooms (about 6 large)
scallions (about 4)
cilantro (a bunch)
a can of baby shrimp, rinsed (or fresh shrimp, cooked and diced would be great too)
Cut up all of the veggies into tiny pieces. If you have a food processor, this would be great time to get it out. If you don’t, like us, be prepared to chop for a pretty good chunk of time. Put it all into a bowl. Add all of the liquids (except the chicken broth!) to taste. Mix everything really well. Put about a teaspoon of the filling in the middle of a wonton. Wet the edges of the wrapper with water using your finger and seal it up as best you can (we found there were a few different effective ways to do this). Fill as many wontons as you can, leaving about a 1/4 cup of the mixture in the bowl. In a large pot, bring the chicken broth to a boil. Carefully drop in a dozen or so wontons (3-4 per person) and bring back to a boil for a few minutes. Add the rest of the mixture from the bowl into the pot, stir carefully and continue boiling for another minute or 2.
Meanwhile, with all of the those wonderful leftover wontons, spray a baking sheet covered in aluminum foil with Pam. Put the wontons on it. Spray the top of the wontons with a little more Pam and bake at 400 degrees for about 10 minutes or until brown and crispy. Let them rest on paper towels for a few minutes before serving. These are also great floating in the soup when you eat the rest of the ones that were in there already and end up with a bowl of broth.
2. Baby squid and veggie dish
Baby whole squid, cleaned. (you can find these frozen in asian supermarkets if you can’t find them fresh)
red cabbage (about 1/4 cup, sliced)
bok choy (a whole head, sliced into 1 inch pieces)
garlic (a few cloves, sliced)
ginger ( 1 tablespoon, shredded)
baby corn (1 can)
mushrooms (about 10, sliced)
bamboo shoots (a small can)
coconut oil spray
soy sauce (a few teaspoons)
duck sauce (a few teaspoons)
oyster sauce (a few teaspoons)
apple cider vinegar (a few teaspoons)
honey (a teaspoon)
chinese mustard (a teaspoon)
lemon juice (a few teaspoons)
cilantro (a bunch)
Whisk all of the liquids and the cilantro together in a small bowl or measuring cup. Set aside. Spray a little coconut oil in a wok and get it up to a high heat. Add in the veggies in small enough batches to stir fry them and transfer to a bowl as needed. Re-spray the wok in between batches and continue until all of the veggies are in the bowl. Saute the squid for just a few minutes and then add some of the sauce on top for a few more minutes. Add the rest of the sauce over the bowl of veggies and stir everything together.
Serve over rice if you like, or just with a massive bowl of soup with extra wontons on the side. YUM. (This meal is definitely more fun to make and eat if you prepare it with someone you love.)
The verdict is that we are most *definitely* going to be buying more wonton wrappers to play around with. I feel like the possibilities are endless and I’m thrilled to have a new ingredient under my sleeve to experiment with. I plan to fill them with crab-stuffed mushrooms next…stay tuned!