You don’t have to be perfect in the kitchen to create a beautiful looking dish. Sometimes they even find you by surprise. The other weekend I was looking for a special appetizer to make and I came across a lot of sites making roses from won ton wrappers. They were just beautiful! and they looked easy to make…despite appearances.
I decided to make a Thai flavoured filling almost identical to the one I use for my Thai fish cakes. The only difference is that I just use the shrimp and omitted the fish. Assembling the wrappers weren’t that hard except they didn’t quite look like roses! I had to be very careful when I deep fried them and did them one at a time so that I could hold them straight and keep the petals from folding up or getting misshaped. In the end what I ended up with was something even better than roses…I got orchids! Orchids happen to be one of my favourite indoor flowers so this was quite an unexpected surprise for me!
Is this not just simply beautiful???
A simple Asian dipping sauce adds the final touch to these very special won ton apps.
Although this appetizer looks complicated it really isn’t…and who knows what shape you’ll end up with! I’d love to know!!
12 oz small raw shrimp, defrosted and tails removed
2 tsp minced ginger (you can use the one in a jar)
2 tsp minced garlic
1 tsp chili garlic hot sauce ( I use the one with the rooster on it)
½ cup very finely diced sweet red pepper
2 green onions, very thinly sliced
¼ cuphopped fresh coriander/cilantro
Peanut or other vegetable oil
Circular cookie cutters
1 Place all of the ingredients in a food processor and pulse until the mixture is blended. It’s okay if you have some chunks of shrimp here and there.
2. You can let this mixture sit in the fridge for a few hours. You’ll find it actually brings out the flavours of the ginger, cilantro and garlic.
3. When ready, Using round cookie cutters, cut 20 of the 3 1/2″ rounds and 112 of the 1 1/2″ rounds out of the won ton wrappers. While you work, you may want to cover the won ton wrappers with a damp towel, so that the wrappers don’t dry out.
4. Set one 3 1/2″ round of won ton wrapper on the work surface. Brush egg wash over entire surface. Spoon 1 teaspoon or so of your Thai shrimp filling in the center of the round. Bring two sides of the wrapper up over the filling pinching them together in the center. Bring the other two side of the wrapper up to meet in the middle and pinch all along the edges to seal the won ton shut. Brush egg wash over the top part of the wrapper. Pinch and twist the top of the filled won ton into a point. This is the base of your flower.
5. Brush egg wash over one half of a 1 1/2″ won ton round. Wrap this petal around the pointed part of the base attaching the egg washed half of the petal directly to the base and leaving the upper half extended above the base forming a tube.
6. Brush egg wash over the bottom of another petal and wrap it around the center petal flaring out the outer edge of the petal and pinching the bottom edge (the half brushed with egg wash) around the base. Continue to add petals. As you add each petal you want to overlap the last petal you added.
Don’t get too caught up in being perfect or adding too many petals…you’ll notice very quickly that it starts to look like a flower.
Tip: These won tons are best served right after being fried. You can prepare them up to this point and let them sit in the fridge for up to 8 hours before you start frying them.
When ready to serve, heat the oil in a large frying pan over medium to medium high heat. You will want your won tons to have a crisp and golden brown look to them.
That’s it! I hope you enjoyed this post and Buon Appetito everyone!