Oz
08-06-2009, 03:39 PM
Spicy pickled pineapple:
2 tablespoons diced red jalapeno
2 tablespoons diced white onion
6 tablespoons rice wine vinegar
1 cup chopped pineapple, without juice
2 tablespoons honey
1 teaspoon olive oil
1 tablespoon lemon juice
Salt and pepper
12 shrimp (21-25 count) raw, cut lengthwise in 1/2
Salt and pepper
1/2 cup milk
1 egg
24 wonton skins
3 tablespoons minced cilantro leaves
1/4 cup julienned red bell pepper
For the Spicy pickled pineapple: In a medium saute pan, heat oil,
add pepper and onions, lightly saute, Combine all ingredients, heat for 3
minutes on medium heat and let cool for 1 hour.
Season shrimp with salt and pepper. Mix milk and egg, dredge wonton
wrapper in milk, then add 1/2 piece shrimp to corner of wrapper, add
a pinch of cilantro, and 1 piece of red bell pepper, roll up, and place
seam side down in medium pan with canola oil on medium to high heat.
Fry until light brown.
2 tablespoons diced red jalapeno
2 tablespoons diced white onion
6 tablespoons rice wine vinegar
1 cup chopped pineapple, without juice
2 tablespoons honey
1 teaspoon olive oil
1 tablespoon lemon juice
Salt and pepper
12 shrimp (21-25 count) raw, cut lengthwise in 1/2
Salt and pepper
1/2 cup milk
1 egg
24 wonton skins
3 tablespoons minced cilantro leaves
1/4 cup julienned red bell pepper
For the Spicy pickled pineapple: In a medium saute pan, heat oil,
add pepper and onions, lightly saute, Combine all ingredients, heat for 3
minutes on medium heat and let cool for 1 hour.
Season shrimp with salt and pepper. Mix milk and egg, dredge wonton
wrapper in milk, then add 1/2 piece shrimp to corner of wrapper, add
a pinch of cilantro, and 1 piece of red bell pepper, roll up, and place
seam side down in medium pan with canola oil on medium to high heat.
Fry until light brown.