Party Appetizer Recipes
So Easy And So Affordable
By Jonathan Teng
8 large Shrimp, cooked
1 Garlic clove, crushed
2 Green onions, trimmed
2 tbsp Lemon juice
1/2 Red bell pepper, seeded, cut in thin strips
2 tbsp Olive oil
1 tsp Sugar
1 tsp Coarsely ground mustard
8 small Ripe or green olives
1/4 tsp Creamed horseradish
Remove heads and body shells from shrimp but leave on tail shells. De-
vein shrimp by removing black spinal cord. Cut each green onion in 4
daisies. Put shrimp, green onions, bell pepper and olives in a bowl.
Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish.
Pour over shrimp mixture, cover and marinate at least 2 hours,
stirring occasionally. Remove ingredients from marinade and thread
equally on 8 wooden picks. Drain on paper towels.
Variation: Add small slices avocado to shrimp mixture.
3/4 lb Ground Pork
1/2 tsp Grated Fresh Ginger Root
8 Chopped Water Chestnuts
1 lb Wonton Skins
1/4 cup Chopped Green Onions & Tops
Vegetable Oil For Frying
1 tbsp Soy Sauce
1/2 tsp Salt
1 tsp Cornstarch
Sweet & Sour Sauce
Combine pork, water chestnuts, green onions, soy sauce, salt,
cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon
pork mixture in center of each wonton skin. Fold wonton skin over
filling to form a triangle. Turn top of triangle down to meet fold.
Turn over; moisten one corner with water. Overlap opposite corner
over moistened corner; press firmly. Heat oil in wok or large
saucepan over medium-high heat to 375 F. Deep fry wontons, a few at a
time, 2 to 3 minutes, or until golden brown and crispy. Drain on
paper towels. Serve warm with catsup and hot mustard or sweet & sour
sauce, as desired.
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