Shrimp Won Tons Serving Size - 15 Prepared By - Marcelo Recipe Rating
			1/2 lb uncooked shrimp, shelled and deveined 1/4 cup green onions, chopped 1 egg white 2 tablespoon fresh coriander or cilantro leaves, chopped 1 teaspoon soy sauce 1/2 teaspoon finely-grated fresh ginger 1/2 teaspoon sesame oil Cornstarch (for dusting baking sheet) 1 (8 ounce) package wonton wrappers, (use 2/3 package; thaw if frozen) DIPPING SAUCE: 2 tablespoons soy sauce 1/2 teaspoon granulated sugar 1/2 teaspoon hot chili flakes
			DIPPING SAUCE - In a small bowl, stir together soy sauce, sugar, and chili flakes. SHRIMP WON TONS - In a food processor or blender, pulse shrimp until finely chopped. Transfer to large bowl and mix in onions, egg white, coriander or cilantro, soy sauce, ginger, and sesame oil; mix well. Lightly dust a baking sheet with cornstarch. Unwrap wontons and keep covered with a moist cloth. Fill wontons one at a time. Place 1 teaspoon of shrimp filling on one side of wonton wrapper. Moisten edges with water. Fold wrapper diagonally over filling to form a triangle. Firmly press to seal sides. Place on baking sheet. Bring a large pot of water to a boil. Add wontons, six at a time. When wontons rise to the surface (about 3 minutes) remove with a slotted spoon. Place on a tray in a single layer, cover and keep warm. Cook remaining wontons. Serve warm or room temperature with Dipping Sauce.