Orange, Ginger and Shrimp Wontons
Crispy fried wontons filled with savory shrimp, fresh julienned vegetables, RC Ginger Puree, and citrus, served with spicy horseradish orange marmalade.
Yield / Servings
24-48 Small Wontons
Category
Appetizers / Asian
Ingredients
14 Components
Cooked Shrimp Small diced
8 oz.
RC Shrimp Base
1 Tbsp.
RC Ginger Puree
2½ tsp.
RC Orange Flavor
1 tsp.
Fresh Orange Rind Grated
1 Orange
Green Cabbage Julienned
4 oz.
Carrot Julienned
2 oz.
Red Onion Julienned
3 oz.
Red Bell Pepper Julienned
3 oz.
Celery Sliced thin
2 ribs
Scallions Chopped
¼ bunch
Garlic Chopped
1½ tsp.
Wonton Wrappers
24–48 sheets
RC Horseradish Flavor
For Dipping Sauce (2 drops / Tbsp. marmalade)
As Needed
Preparation Steps
1
Mix Filling & Chill
In a stainless steel bowl, combine diced shrimp, RC Shrimp Base, RC Ginger Puree, RC Orange Flavor, orange rind, cabbage, celery, scallions, carrots, red onion, red pepper, and garlic. Mix thoroughly, cover, and refrigerate for 1 hour to allow flavors to meld.
2
Assemble Wontons
Place a wonton wrapper in a diamond orientation (corners at 12, 3, 6, and 9 o’clock). Spoon a heaping tablespoon of filling onto the 6 o'clock corner. Fold 6 o'clock corner toward center, then fold in 3 and 9 o'clock corners. Moisten the top point with water and roll tightly toward 12 o'clock. Place seam-side down on a pan.
3
Fry & Serve with Dipping Sauce
Fry wontons in 350°F oil until crisp and golden brown. Drain on paper towels. For dipping sauce, mix 2 drops of RC Horseradish Flavor per tablespoon of orange marmalade and serve alongside warm wontons.
Chef's Flavor Note
Using RC Ginger Puree and concentrated RC Orange Flavor delivers immediate aromatic vibrancy to the filling without adding excess moisture that can compromise wonton crispness during frying.