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🍽️ Steamed Shrimp Wontons

292 kcal · 30 min · 4 servings

Ingredients

• 30 Wonton wrappers (9x9 cm; frozen)
• 350 g shrimp (kitchen-ready)
• 1 stalk lemongrass
• 3 spring onions
• 1 piece ginger (approx. 3 cm long)
• 1 g red bell peppers
• 1 tbsp cornstarch
• salt
• pepper
• 200 g shiitake mushrooms
• 250 g carrots (2 carrots)
• 2 garlic cloves
• 2 tbsp green chili sauce
• 3 tbsp soy sauce
• 2 tbsp Thai fish sauce
• 2 tbsp sesame oil

Instructions

1. 1. Let the wonton wrappers thaw at room temperature.
2. 2. Rinse the shrimp under cold water and pat them dry with kitchen paper.
3. 3. Finely chop the shrimp.
4. 4. Remove the tough outer layer from the lemongrass.
5. 5. Wash the bottom third of the lemongrass and chop it finely.
6. 6. Clean and wash the spring onions.
7. 7. Peel the ginger and chop it finely as well.
8. 8. Save the trimmed ends of the lemongrass, spring onions, and ginger for the steaming water.
9. 9. Quarter the bell pepper, remove the core, and wash it.
10. 10. Finely chop one quarter of the bell pepper.
11. 11. Add the finely chopped bell pepper to a bowl with the shrimp and other prepared ingredients.
12. 12. Mix the cornstarch with one tablespoon of water.
13. 13. Add the cornstarch-water mixture to the filling.
14. 14. Mix all filling ingredients thoroughly.
15. 15. Season the filling with salt and pepper.
16. 16. Moisten the edges of one wonton wrapper with a little water.
17. 17. Place a dollop of filling in the center of the wrapper.
18. 18. Fold the edges up towards the center.
19. 19. Press the edges firmly together at the top to seal them.
20. 20. Place the filled wonton in a lightly oiled steamer insert or bamboo steamer.
21. 21. Clean the shiitake mushrooms with a brush.
22. 22. Halve or quarter the mushrooms depending on their size.
23. 23. Cut the remaining bell pepper into thin strips.
24. 24. Wash and peel the carrots.
25. 25. Cut the carrots into very thin strips.
26. 26. Peel the garlic and chop it finely.
27. 27. Mix the chili sauce, soy sauce, and fish sauce with six tablespoons of water.
28. 28. Place the saved vegetable trimmings into a pot.
29. 29. Pour two liters of water over the vegetable trimmings.
30. 30. Bring the water to a boil.
31. 31. Place the steamer insert with the wontons into the boiling water.
32. 32. Steam the wontons for eight minutes.
33. 33. Meanwhile, heat sesame oil in a wok.
34. 34. Stir-fry the shiitake mushrooms, bell pepper strips, and carrots for one minute, stirring constantly.
35. 35. Add the chopped garlic and stir-fry briefly.
36. 36. Stir two tablespoons of the prepared sauce into the vegetables.
37. 37. Season the vegetables with salt and pepper.
38. 38. Place the vegetables into small bowls.
39. 39. Place the steamed wontons on top of the vegetables.
40. 40. Serve the remaining sauce on the side as a dip.

Nutrition per serving

• kcal: 292
• Protein: 24 g · Fett/Fat: 8 g · Carbs: 31 g