Sous Vide Prawn Wontons
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Ingredients for 6
1/4 cup plus 2 tablespoons soy sauce
1/4 cup plus 2 tablespoons and 1 teaspoon sesame oil
2 tablespoons hot chile sauce
3 tablespoons minced scallions
1 inch ginger, sliced into thin strips, plus 1 1/2 teaspoons minced fresh ginger
1 1/2 cups chopped shrimp (about 1 pound)
1 tablespoon finely chopped water chestnuts
7 tablespoons chopped fresh cilantro
2 large egg whites
1 (8-ounce / 250g) package wonton wrappers
1/4 cup fried shallots
Make dressing: In a medium bowl, combine 1/4 cup soy sauce and 1/4 cup sesame oil. Set aside.
Make dipping sauce: In a second medium bowl, combine remaining 2 tablespoons soy sauce, 2 tablespoons sesame oil, hot chile sauce, 2 tablespoons minced scallions, and ginger strips in a medium bowl. Divide between 6 serving bowls. Set aside.
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Make wontons: In a large bowl, combine chopped shrimp, water chestnuts, remaining 1 tablespoon minced scallions, 1 tablespoon cilantro, 1 egg white, minced ginger, and remaining 1 teaspoon sesame oil. Mix until well combined.
Lay one wonton wrapper on a clean, dry surface. Brush edges of wonton wrapper with some of the remaining egg white.
Spoon approximately 1 to 2 teaspoons of shrimp mixture in the middle of the wrapper.
Fold the wrapper in half to form a triangle and press firmly on the edges to seal.
Repeat filling and folding steps until all of the wrappers and filling are used.
Place about 5 wontons at a time into the water bath and set the timer for 7 minutes. When the timer goes off, use a slotted spoon to carefully remove the wontons from the water bath. Place on a large plate. Repeat with remaining wontons.
To serve, place 3 to 4 wontons on each serving plate. Drizzle with dressing and top with fried shallots and remaining cilantro. Serve with dipping sauce on the side. Enjoy!