Filling:
- In a food processor, puree garlic and ginger; add shrimp, water chestnuts, shoyu, green onions, 1 teaspoon egg white and cilantro.
- Pulse until mixture is chunky.
- Lay out six wonton pi.
- Place a heaping teaspoon of filling in the center of each; lightly brush edges with remaining egg white.
- Fold one side over diagonally, creating a triangle.
- Squeeze out any trapped air.
- Dab corners that are closest to the fold with more egg white; fold towards the center, overlapping and pressing ends together.
- Repeat with remaining wonton pi.
Sauce:
- In a small bowl, mix sauce ingredients together; set aside.
- Bring a large stockpot of water to a boil and have a cup of cold water ready.
- Add some of the wontons; then add the cold water.
- When it comes to a boil again, the wontons are ready to remove using a slotted spoon.
- Drain on a plate.
- Repeat with the remaining wontons and cold water.
- To serve, transfer to individual plates.
- Garnish with sesame seeds and chopped green onions; serve immediately with sauce.
Serves 4.
Tip: When using wonton pi, work in small batches. Keep the rest covered with a cloth to prevent drying out.
Approximate Nutrient Analysis per serving:
270 calories, 2 g fat, 0 g saturated fat, 95 mg cholesterol, 1300 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g sugar, 19 g protein
