[CH] Re: Lobster Won Ton Recipe correction

Shantihhh@aol.com
Tue, 5 Mar 2002 11:39:31 EST

Myron,

Yep something's missing in the Lobster Won Ton recipe.  Duh, being 
blonde----it's the Lobster meat.  LOL  That should read 1/2# cut up Lobster 
meat.

I made enough that my daughter came over for "leftovers" last night, and 
earlier in the day my son picked up a couple dozen Lobster Won Tons and 
Lobster stock to make for their dinner.

I love making Won Tons and the pork-shrimp ones freeze well IF you light 
flour each Won Ton and wrap carefully in plastic wrap. and place in zip lock 
bags.  I freeze 6 to 8 in each bag which is perfect for one serving.

Mary-Anne


<< Something missing here???


> 

> Ingredients:

> 1/2# 


Thanks!


Shantihhh@aol.com wrote:

> 

> Risa,

> 

> Fortunately with so many Thai and Oriental Markets out here in the SF Bay I

> am fixed for ingredients both dry and fresh.  However, my friend Kasma

> Loha-Unchit has some approved and relaible sources suggested on her site

> http://www.thaifoodandandtravel.com.

> 

> The Tom Yum cubes I sent you well I just found them for 3/$1.00 or by the

> case of 24 for $5.99.  LOL  I like a mixture of the paste and cubes plus

> Lemon Grass and Kaffir Lime.

> 

> In fact I made Lobster Tom Yum Broth with Lobster Won Tons last night for

> dinner.  YummmmmY  Dr.  Dirt/Steve did the Boston run to his office and

> brought back 7 2# Lobsters for a Family Lobster Feed.  So I had to use the

> left over shells and meat!  He made his awesome Lobster Bisque prior to our

> indulging in the Lobsters w/butter/lime/chipotle dipping sauce.  Yep it was

> good.  :-)

> 

> Thai Style Won Ton in Tom Yum Broth

> from the kitchen of Mary-Anne

> 

> 

> 

> Ingredients:

> 1/2# cut up Lobster meat

> 

> 1/2 tsp. Minced ginger

> 2 cloves minced garlic

> 

> 3 Scallions, chopped fine

> 

> 1 Tbls. Cilantro, minced

> 1/3 stalk finely minced Lemon Grass (pounded)

> 1 pair Magrood leaves slivered finely

> 

> 3 - 6 chopped Thai Dragon Chiles to your taste for hot

> 3 water chestnuts chopped

> 1/2 tab. Oyster Sauce

> 1/2 tsp. toasted sesame oil

> generous sprinkling white pepper

> 1/2 tab. Fish sauce

> 1 1/2 tabs. cornstarch

> 

> Mix thoroughly, then add

> one  beaten eggs and mix again

> 

> 1 pkg. won ton wrappers

> bowl of warm water to dip your fingers in to help seal the 4 corners of the

> won ton wrappers.

> 

> 5 cups of water

> 

> 1 cube Knorr Tom Yum

> 1/2 tab jarred Tom Yum/Sour Soup paste

> 1 stalk lemon grass cut into thirds and halved (bruise to release oils prior

> to throwing in the pot)

> 2 pair Kaffir lime leaves (I usually bend/krinkle them to release flavors)

> 

> Preparation:

> 

> Combine all ingredients and allow to stand for 30 minutes.

> 

> Then proceed to make the dumplings:

> 

> Lay the wrappers on a clean work surface and spoon one scant

> 

>  teaspoon of the filling onto the center of the wrapper.

> 

> Fold the edges in toward each other and squeeze along the moistened edges to

> form an envelope.  Once folded and sealed, the 2 corners of the folded side

> are moistened and then drawn together and squeezed with the finger tips to

> create a bow like dumpling.    Place each finished won ton on a floured tray

> to prevent them from sticking to the surface.

> 

> Toss the won tons into the bubbling broth and cook until floating and dough

> is translucent. This usually takes 5 to 7 minutes.  I add some large chunks

> of tomato and cook the last 2 minutes.  If desired you could also add sliced

> bok choy and quartered white fresh mushrooms and/or canned straw mushrooms

> when you toss in the won tons.  Fresh Thai Dragons can be added for extra

> heat if desired.  I don't as it over powers the delicate lobster taste.

> 

>  Prior to serving, remove lemon grass stalks and Kaffir lime leaves.

> 

> Squeeze the juice of one fresh lime to taste

> Add fish sauce to taste.

> 

> Ladle into individual bowls:

> 

> Top with cilantro leaves and sliced green onions.

> 

> *If you want to make your own paste I can give you that recipe as well.

> 

> If you want to make a few extra won tons and freeze, just allow them to dry

> thoroughly prior to placing in zip lock bags.  This will allow a very quick

> tasty meal.  Especially nice for a late supper.  However Lobster texture and

> taste changes.  So if you want to make ahead and freeze my Shrimp and Pork

> Won Ton recipe is better for this purpose.

> 

> Sawadeeka

> 

> Mary-Anne

> 

> USDA Zone 9b Sunset Zone 14/15

> San Francisco Bay Area

> 

> "Who plants the seed beneath the sod, and waits to see, believes in God."


-- 

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  Myron Menaker                      Daytona Beach FL USA

  myronm@bellsouth.net     |    

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