[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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