Orange, Ginger and Shrimp Wontons

Ingredients

wonton wrappers
2½ tsp. Ginger Puree
grated rind of one orange
1½ tsp. Garlic in Oil
2 oz. red pepper, julienne
3 oz. red onion, julienne
2 oz. carrot, julienne
¼ bunch chopped scallions
2 ribs celery, sliced thin
4 oz. green cabbage, julienne
1 tsp. Orange Flavor
8 oz. cooked shrimp, small diced
1 Tbsp. Shrimp Base

Instructions

(yields 24 large or 48 small wontons)

Combine all ingredients (except wrappers) in a stainless steel bowl and mix well. Cover and refrigerate for one hour. Place a wonton wrapper on the work surface with the corners at 12, 3, 6, and 9 o’clock. Place a heaping tablespoon of the mixture on the wrapper at 6 o’clock. Take the corner at 6 o’clock and fold it towards the center. Take the corners from 3 and 9 o’clock and fold them towards the center. Wet the top point with a little water, and roll the whole thing towards 12 o’clock. Place on a pan with the seam side down and repeat the process until done. Fry wontons at 350* until golden brown. Mix 2 drops of Horseradish Flavor per tablespoon of orange marmalade and use as a dipping sauce.