Norman Fine'S Genius Shrimp Wontons With Szechuan Vinagrette

1. 1

   ["Pulse shrimp in food processor . Do not make puree; it's better with some texture. Take some shrimp out before adding remaining ingredients; pulse until combined. Add remaining shrimp and pulse briefly. Try to leave some small chunks of shrimp.", "ASSEMBLY OF SHRIMP WONTONS:

2. 2

   On a clean dry counter, lay out six wonton wrappers with points at N. E. S. W. In the center of each, place 1/2 Tablespoon of shimp filling. Dip your fingers in a small bowl of water and wet the N, W and E points. To make an envelope, fold the S point and press it firmly to the N point. Then fold the E and W points into the middle, making an envelope. To finish, fold the N point down over the middle and press firmly. Place the wontons, seam-side down, on the wax paper.Keep your counter dry , or wontons will get wet and messy and stick to the wax paper.", "COOKING THE WONTONS:

3. 3

   Poach in medium boiling salted water approximately 12 minutes, until tender. Drain, chill, skewer. Dip in Szechuan Vinaigrette and serve.", "SZECHUAN VINAIGRETTE:

4. 4

   Combine all ingredients except oils in food processor. With machine running,drizzle in oils. This marinade lasts FOREVER in the refrig. And comes in very handy for doctoring up Chinese take-out, or putting on a chicken or beef or pasta salad or other things.

5. 5

   Use approx. 2 cups vinaigrette as a dipping sauce for the 100 shimp wontons, or for lightly coating 100 peking raviolis for room temp hors d'oeuvre. Marinade 1 hour before serving.

6. 6

   Serve with toothpicks and an empty ramekin for used toothpicks."]

* Per serving · 4 servings · Values may vary.