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Hawaiian Wonton Puffs
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes about 40 puffs, perfect for the pupus course!
1/2 pound raw shrimp, peeled and deveined
In food processor with steel chopping blade in place, finely chop the shrimp and pork. Add apple, onion, celery, onions and parsley. Chop to thoroughly combine, even a little smooth and pasty in texture, adding the curry powder, salt and pepper. Spread out the wonton wrappers on a lightly floured surface and working quickly so as not to let the wrappers dry out, place a teaspoon of the mixture in the center of each round. Moisten the edges with a little water, and fold the round in half to make half moon shapes. Gently press the edges together with your fingertips. As each is finished, place on a plate and cover with a towel, and do not let them touch each other. Preheat oven to lowest setting and line a baking sheet with paper towels. Heat oil in a wok or stir fry pan. The oil should be about 2 inches deep in your pan. Using a thermometer, heat the oil until it reaches 375 degrees. Deep fry the puffs about 6 at a time, turning with a slotted spoon after about 1 1/2 minutes. They should brown on both sides. Transfer to the baking sheet and keep warm in the oven while you fry the rest.
Recipe created 2006-07-16.