Sweet And Spicy Ginger Shrimp Shui Mai

If you want to add more dairy free and pescatarian recipes to your recipe box, Sweet And Spicy Ginger Shrimp Shui Mai might be a recipe you should try. This recipe serves 24 and costs 75 cents per serving. One serving contains 48 calories, 5g of protein, and 1g of fat. 11 person were glad they tried this recipe. It is brought to you by My Gourmet Connection. If you have cornstarch, sesame oil, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. Similar recipes are Mushroom Shui-Mai, Shrimp and Ginger Siu Mai Dumplings, and Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce.

Servings: 24

 

Ingredients:

1 tablespoon cornstarch

2 teaspoons fresh ginger, finely minced

2 cloves garlic, finely chopped

1/4 cup chopped green onion

2 tablespoons seasoned rice vinegar

2 teaspoons sesame oil

1 pound cooked shrimp, peeled and deveined

3 tablespoons soy sauce

4 tablespoons sweet Thai chili sauce

24 round won ton wrappers

Equipment:

food processor

bowl

Cooking instruction summary:

Preparation:Place the shrimp in the bowl of a food processor, and pulse until finely chopped. In a small bowl, combine the green onions, garlic, ginger, soy sauce, vinegar, chili sauce, sesame oil and cornstarch. Add this mixture to the shrimp and pulse again until well blended and fairly smooth. Refrigerate until you are ready to make dumplings.

 

Step by step:


1. Place the shrimp in the bowl of a food processor, and pulse until finely chopped. In a small bowl, combine the green onions, garlic, ginger, soy sauce, vinegar, chili sauce, sesame oil and cornstarch.

2. Add this mixture to the shrimp and pulse again until well blended and fairly smooth. Refrigerate until you are ready to make dumplings.


Nutrition Information:

Quickview
48k Calories
4g Protein
0.71g Total Fat
5g Carbs
3% Health Score
Limit These
Calories
48k
2%

Fat
0.71g
1%

  Saturated Fat
0.1g
1%

Carbohydrates
5g
2%

  Sugar
0.19g
0%

Cholesterol
48mg
16%

Sodium
315mg
14%

Get Enough Of These
Protein
4g
10%

Selenium
11µg
16%

Vitamin C
7mg
9%

Manganese
0.15mg
7%

Phosphorus
47mg
5%

Iron
0.76mg
4%

Copper
0.07mg
4%

Calcium
33mg
3%

Vitamin B3
0.63mg
3%

Zinc
0.45mg
3%

Vitamin B1
0.04mg
3%

Folate
9µg
2%

Vitamin K
2µg
2%

Magnesium
9mg
2%

Vitamin B12
0.14µg
2%

Vitamin B2
0.04mg
2%

Vitamin E
0.24mg
2%

Potassium
39mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Pound Cake with Cherry Chocolate Topping

Taste of Home

Piña Colada Coconut Macaroons

Fresh April Flours

Buffalo Chicken Poppers

The Novice Chef Blog

Crock Pot Chicken Ragu

The Lemon Bowl

Halabos na Hipon

Kawaling Pinoy