See Also: Appetizers · Hawaii · Side Dishes
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
1/2 pound boneless pork (pork chop or tenderloin roast)
1 small tart apple
1 small onion (about 1 cup chopped)
1 rib of celery
1-2 green onions
1 tablespoon chopped parsley
3-4 teaspoons curry powder
1/2 teaspoon fine sea salt
freshly ground peppercorns
won ton wrappers (8 oz size, 2 1/2 inch round)
peanut or canola oil for deep frying (about 3 cups)
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.
