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Roasted Garlic Asian
Pesto
Shrimp Wontons in Broth
Roasted Whole Pesto
Poussin
Shanghai
Pesto Noodles with Chinese Sausage
Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli
WINE NOTES
Hofstatter: Sweet grass and
citrus nose. Moderate mouthfeel. Crisp with a medium-long finish.
Pinot Nero: Cardinal red with orange reflections. Flavors of
ripe cherry and earthy tea, with a finish reminiscent of hazelnuts.
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Shrimp Wontons in
Broth
Serves 4
- 1 pound small shrimp, minced, save the
shells if available
- 2 pints chicken broth, home-made or best
quality, low sodium store-bought
- 1 cup Roasted Garlic Asian Pesto, plus more
for garnish
- 1 package wonton skins
- Juice of 4 limes
- 1 tablespoon fish sauce
- 2 cups carrot spaghetti (make this using a
turning slicer)
- 1 egg and 2 tablespoons water for egg wash
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
To make the broth, in a stockpot coated lightly
with oil, sauté the shrimp shells over medium-high heat until red
then add chicken stock. If no shells, then just heat the broth and
bring to a boil. Add lime juice and fish sauce and check for flavor.
Meanwhile, mix the shrimp with the Roasted Garlic Asian Pesto, being
careful not to overmix (you want pockets of pesto) and season
with kosher salt and freshly ground black pepper. Microwave or sauté
a small portion to check for flavor. To make wontons, lay a wonton
wrapper flat with a point facing you, place about a tablespoon of
filling near the point closest to you, leaving about a 1/4-inch
border. Brush edges of wonton with egg wash and fold skin over
filling to form a triangle. Press to seal, and bring two opposing
ends of wrapper together, giving them a 180-degree twist, pressing
ends firmly to seal them together. Boil the wontons in the broth for
3 minutes. Place 1/2 cup of carrot noodles per bowl, top with hot
wontons and top with broth. Drizzle extra Roasted Garlic Asian Pesto
for garnish.
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