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Prep Time: 25 Minutes Cook Time: 9 Minutes |
Ready In: 34 Minutes Servings: 12 |
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These delicate tidbits are served at the Nippon Restaurant in Tokyo and New York. The recipe appeared in an October 1986 issue of Bon Appetit in the Bon Voyage section that featured recipes from Tokyo.Serve them as part of a dim sum buffet or as starters for your next Asian meal. Ingredients:
16 large shrimp |
1 egg yolk, room temperature |
1/2 cup vegetable oil |
salt & freshly ground black pepper |
8 wonton wrappers |
8 bamboo skewers |
8 fresh shiso leaves or 8 fresh mint leaves |
Directions:
1. Peel and devein 8 shrimp; chop finely.
2. Cook remaining 8 shrimp in boiling water until just pink, 1 to 2 minutes.
3. Drain,cool and peel, leaving tail attached.
4. Slit back of each shrimp and discard vein; press to flatten.
5. Whisk yolk in medium bowl.
6. Whisk in oil 1 drop at a time; continue whisking until mayonnaise thickens.
7. Season with salt and pepper.
8. Mix in chopped shrimp.
9. Fill center of each butterflied shrimp with shrimp mayonnaise.
10. Wrap each shrimp with won ton wrapper; secure with skewer.
11. Wrap shiso leaf around each shrimp dumpling.
12. Bring water to boil in base of steamer; place dumplings on steamer rack.
13. Cover and steam until wrapper is just tender, 5 to 7 minutes.
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