I'm still on vacation but before I left I asked my sister Tanya if I could re-post her cream cheese avocado and shrimp wonton recipe that she made for my birthday party and posted on her private blog.They were SO good. Here she is.
My big sis - the infamous Marissa from Rae Gun - turned the big Three Oh today. Her hubster - the equally popular Fisch (Daniel) the Music Maker - Yai Yai, myself, and her two friends Kelli and Linda conspired to throw her a surprise party! And of course I had to make my famously yummy Fried Cream Cheese Avocado Shrimp Wontons. Yes I know you're mouth is watering. They're so easy and ohh so amazing.
Just 4 ingredients and they're all in the name!
Let the cream cheese come to room temperature. Devein and peel the shrimp. Next throw the shrimp in a small saute pan with a little oil. Season with whatever you have on hand. I used garlic powder, salt, pepper, no-salt-organic-everything-seasoning-that-isn't-any-good-until-you-add-salt-to-it, and a dash of Italian seasoning.
Cook the shrimp all the way. It should be pink and not translucent - don't over do it or your shrimp will be rubbery. Yuck! While the shrimp is cooking mash up two ripe avocados. Add a block of the soften cream cheese and mix it up. You should end up with a beautiful light green.
Now you need to chop up the shrimp. Don't massacre it and turn it to mush, just chop it into tiny pieces. Then dump it into your avocado-cream cheese mixture and combine.
Mmmm I could eat this with a spoon.... Oops I forget the green onion. Chop up one sprig and throw it in. And while you're at it add 2-3 shakes of soy sauce. Mix it all up and set it aside
Now grab your wonton wrappers. *I* find it helps to pull them apart and re-stack them first before your fingers get all gross. Next throw some corn starch in a small bowl with warm water. Keep the spoon in there because the corn starch tends to settle and you'll need to keep mixing it up.
Now the fun part. Take a dollop of the mixture and place it into the center of the wonton wraper. Fold it into a half moon shape pinching it in the middle. You can just pinch it closed all the way around of do it the traditional way making little folds. I have no idea how to explain how to do this - here's the link to the video Marissa did. Just note that they stay closed better if you do it the fancy traditional way - this goes for any type of wonton.
