Fresh Pork and Shrimp Paste Wontons

Fresh Pork and Shrimp Paste Wontons

　　Ingredients for the filling: 150g ground pork, 150g shrimp, 1 celery stalk, 1 scallion, 150g thin large wonton wrappers Sauce ingredients: (1) ½ egg white, ½ tsp salt, a pinch of pepper, ½ tsp cornstarch (2) 1 bowl of clear broth, a pinch of salt, a few drops of sesame oil Instructions: 1. Wash the shrimp, pat them dry, remove the intestinal tract, then mash them; finely chop the ground pork, mash it together with the shrimp paste, then mix in ½ egg white, ½ tsp salt, a pinch of pepper, and ½ tsp cornstarch to form the filling. 2. Spread a layer of filling on each wrapper using a spatula, then gather the edges with your fingertips to form a traditional official-cap-style wonton. Boil in water until they float to the surface. 3. In a bowl, mix appropriate amount of clear broth, a pinch of salt, and a few drops of sesame oil. Place the cooked wontons in the bowl, then sprinkle with chopped washed celery and scallions. (Adding some seaweed makes it even better...) Tips: 1. Shrimp paste tends to be a bit dry when cooked, so fatty pork is usually added to the shrimp filling. However, using pure fatty pork in wontons can be too greasy, so using slightly fatty pork belly strikes a good balance for taste. 2. For larger shrimp, consider flattening them slightly with a knife before mashing. Nutritional value: Flour – rich in carbohydrates, fiber, and Vitamin E. Eating whole grain foods is a new trend for health and weight loss. Shrimp – high in protein and calcium, stimulates appetite and benefits kidney health.