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Categories:
oranges orange juice sugar gingerroot currants ground cloves curry powder water apricot preserves freestone plums peanut oil scallion celery gingerroot cilantro shrimp cornstarch cold dry sherry soy sauce hoisin sauce black pepper cilantro vegetable oil
Viewed: 73 - Published at: 6 years agoIngredients
- 2 oranges, peeled, segments removed, and cut into medium dice
- 12 cup orange juice
- 3 tablespoons sugar
- 1 tablespoon gingerroot, grated
- 2 tablespoons dried currants
- 14 teaspoon ground cloves
- 1 teaspoon curry powder
- 14 cup water
- 12 cup apricot preserves
- 2 12 lbs fresh freestone plums, pitted and cut into 1/2-inch pieces
- 3 tablespoons peanut oil
- 1 scallion, finely diced
- 12 stalk celery, peeled and finely diced
- 1 teaspoon gingerroot, grated
- 2 tablespoons cilantro, chopped
- 1 lb cooked shrimp, peeled, deveined, and cut into fine dice
- 1 teaspoon cornstarch (dissolved in 1/2 c. sherry listed below)
- 12 cup cold dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- black pepper (to taste)
- 1 (40 count) package4 inch wontons (or 20 egg roll wrappers)
- 10 fresh cilantro stems
- vegetable oil, for frying
Method
- Simmer all of the chutney ingredients, except the plums, for 30 minutes.
- Add the plums, and simmer another 30 minutes.
- Cool, cover, and refrigerate until ready to serve.
- Saute the scallion, celery, and ginger in the peanut oil for several minutes.
- Add the cilantro and shrimp, and heat.
- Add the sherry, soy and hoisin sauces, and pepper, and simmer until thick.
- Remove from the heat, and allow to cool.
- Draw an imaginary line diagonally across a wonton skin.
- Place a small teaspoon of filling in the center, to one side of the imaginary line.
- Dip a finger in water, and moisten the edges of the skin.
- Fold over into a triangle, pressing the edges together.
- Grasp the two broadest comers of the wonton with the thumb and forefinger of each hand.
- Moisten one of the corners, turn them both up, and press the two comers together.
- Repeat with the remaining skins.
- Preheat an oven to 200F, and heat the vegetable oil (2 inches deep) in a heavy-gauge pot to 360F
- Deep-fry the wontons until golden brown.
- Place on absorbent paper, and hold in the oven until all the wontons are fried.
- Serve accompanied by the chutney and cilantro sprigs.
