Deep Fried Shrimp and Pork Wonton Ghost ｜ 萬聖節鮮蝦豬肉炸雲吞

When my son was still little, I used to make a lot more cute looking food for him.  Now I am always busy with school and stuff around the house.  There isn't much energy to make food fancy.

But I know Halloween is a big thing for children.  So no matter how tired I was, I made these cute little wonton ghosts for him to celebrate Halloween.  He was delighted.

My husband said the wontons looked like ghosts rather than monsters, and my son said they looked like fish.  It was so hilarious.  Anyways, I am happy to be able to come up with this healthy treat for him for Halloween. 

 Deep Fried Shrimp and Pork Wonton Ghost

萬聖節鮮蝦豬肉炸雲吞

Ingredients:

200 gram Pork, ground

10 Shrimp

25-30 pcs Wonton Wrappers

1 sheet of Nori

7-8 cloves Garlic, peeled and minced

Vegetable Oil (for deep frying)

Marinade for the pork filling:

6 tablespoons Soy Sauce

1/3 teaspoon White Pepper, ground

4 tablespoons Chinese Rice Wine

2 tablespoons Sugar

2 tablespoons Vegetable Oil

Direction:

1. Peel away the head, shell, and the legs of the shrimp.  Insert a toothpick into the second section of the shrimp under the vein and gently pull the vein out.  Rinse the shrimp.

2. Cut the shrimp into small pieces.

3. In a mixing bowl, combine ground pork, shrimp, minced garlic, and marinade; mix well.  Leave it for about 15 minutes.

4. Cut the nori into about 3 cm x 2 cm pieces; set aside.

5, With a straw, cut out two small holes as the eyes.

6. Lay a wonton wrapper on a working surface.  Place a nori on top of the holes.

7. Spoon a small portion of the pork filling onto the nori.

8. Wet four edges with some water.

9. Fold and seal the wonton diagonally.

10. Wet the left and right sides with some water, and fold the edges from the far corners to the center.

11.  Gently shape the wonton into a ball shape.

The front should be like this.

12. Place the wontons on parchment paper.

13. To cook, heat up a small pot of oil over medium heat.  Add the wontons one by one.  Use a spatula to move them to make sure they are not sticking on the bottom.

14. When the wontons float to the top, let them cook for another minute before transfering them onto a paper towel.

15. Soak up the excess oil on a paper towel.

16. Serve the wontons with ketchup.

I also made a pot of chicken broth with mushroom and bok choy to serve along side.  It warms up our body while adding extra vegetables to the meal.

If you don't like deep fry, simply boil the dumplings until they are flow onto the surface and served it with warm chicken broth.

Thanks for stopping by.  I hope you enjoy this recipe.

Warning: my son turned into a monster after eating the monster wontons.

Pork Belly Wraps ｜ 豬腩肉夾

This recipe is the pork belly version of Peking duck (barbecue duck) and I came up with it after dreaming about Peking duck the night before.

When I was a child, I would be so excited whenever my family was invited to a wedding.  Other than being able to play with my cousins, I was able to eat Peking duck, my favourite Chinese cuisine.

A server would push a cart in front of the table of guests.  On the cart, there were two ducks, a stack of bamboo steamers with many wrappers insiders, finely sliced scallion and leeks, chillies, and hoi sin sauce.  The staff then skillfully skinned around the duck, removed any extra fat that was attached to the skin while arranging the slices of skin on a plate piece by piece.  Finally, the staff will place the plate in the centre of the big table and put the rest of the condiments down for the guests to serve.  Usually each adult will share two servings and each child has one serving.  It is considered unthoughtful if you eat more than this portion.  So, you can see why I crave for Peking duck, right?

I know very well about the difference between duck and pork.  However, if you don't want to marinate and roast your own duck, pork belly is a very convenient ingredient to serve the purpose and I found fatty pork pairs with hoi sin sauce very well.

To wrap the meat, I chose wonton wrappers and perilla leaves.  One brings you substantial feeling and the other brings the fresh herby flavour.

Thanks for stopping by.  I hope you like this recipe.

Pork Belly Wraps ｜ 豬腩肉夾

Ingredients:

1 lbs Pork Belly, skin on

10-15 pcs Perilla Leaves (can be found in Korean supermarket)

10-15 pcs Wonton Wrappers

1 Leek, white part only

1/2 Cucumber

1-2 Red Chill

1 bowl of Cooked Rice (optional)

1/3 cup Hoi Sin Sauce

White Pepper

How to make it:

1. Place the wonton wrappers on a dry pan.  Heat both sides on low heat until slightly brown.  Cover them and set them aside.

2. Rinse of the leek.  Cut the white part into slices and soak them in the water for about 5 minutes; drain well.

3. Cut the cucumber in half and remove the seeds.  Cut the cucumber into sticks.

4. Slice the red chilli; deseed it if desired.

5. Slice the pork belly into about 1/2 cm pieces.

6.  Bring a small pot of water to a boil over high heat.  Add the pork and white pepper.  Let it come to a boil again and cook for another 5 minutes.  Scoop out the foam on the top.  Drain the pork.

7. To serve, dip the pork belly in the hoi sin sauce and place it in the centre of the wonton wrap, followed with leeks and red chilli.

8. Or, you can add some rice with a perilla leaf.