Shrimp Wontons With Plum Chutney

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 oranges, peeled, segments removed, and cut into medium dice
• 1/2 cup orange juice
• 3 tablespoons sugar
• 1 tablespoon gingerroot, grated
• 2 tablespoons dried currants
• 1/4 teaspoon ground cloves
• 1 teaspoon curry powder
• 1/4 cup water
• 1/2 cup apricot preserves
• 2 1/2 lbs fresh freestone plums, pitted and cut into 1/2-inch pieces
• 3 tablespoons peanut oil
• 1 scallion, finely diced
• 1/2 stalk celery, peeled and finely diced
• 1 teaspoon gingerroot, grated
• 2 tablespoons cilantro, chopped
• 1 lb cooked shrimp, peeled, deveined, and cut into fine dice
• 1 teaspoon cornstarch (dissolved in 1/2 c. sherry listed below)
• 1/2 cup cold dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• black pepper (to taste)
• 1 (40 count) package 4 inch wontons (or 20 egg roll wrappers)
• 10 fresh cilantro stems
• vegetable oil, for frying

Recipe

• 1 simmer all of the chutney ingredients, except the plums, for 30 minutes. add the plums, and simmer another 30 minutes.
• 2 cool, cover, and refrigerate until ready to serve.
• 3 sauté the scallion, celery, and ginger in the peanut oil for several minutes.
• 4 add the cilantro and shrimp, and heat.
• 5 add the sherry, soy and hoisin sauces, and pepper, and simmer until thick. remove from the heat, and allow to cool.
• 6 draw an imaginary line diagonally across a wonton skin.
• 7 place a small teaspoon of filling in the center, to one side of the imaginary line.
• 8 dip a finger in water, and moisten the edges of the skin.
• 9 fold over into a triangle, pressing the edges together.
• 10 grasp the two broadest comers of the wonton with the thumb and forefinger of each hand.
• 11 moisten one of the corners, turn them both up, and press the two comers together. repeat with the remaining skins.
• 12 preheat an oven to 200°f, and heat the vegetable oil (2 inches deep) in a heavy-gauge pot to 360°f
• 13 deep-fry the wontons until golden brown.
• 14 place on absorbent paper, and hold in the oven until all the wontons are fried.
• 15 serve accompanied by the chutney and cilantro sprigs.