SHRIMP AND RED GINGER POT STICKER
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: SERVES 5
| 2T | Pickled red ginger, minced |
| 1T | Garlic, minced |
| 2 1/4lbs | Shrimp 16/20 raw with shell (for stock) |
| 1ea | Extra large egg |
| 2-4oz | Heavy cream 40% |
| 2-3oz | Sesame oil |
| 1bch | Chive, very fine chop |
| 1pkg | Egg roll wraps |
| to taste | Salt and ground white pepper |
PROCEDURE:
- De-shell the shrimp and reserve the shells for your stock.
- Puree ginger, garlic, and shelled shrimp very well in a robo coup on high. The mixture should start to form a ball and rotate around the robo coup. At this time stop and scrap down the sides with a rubber spatula. Start back up on (high speed) and slowly add the egg, cream then the oil salt and pepper. You should scrape down the sides once more and incorporate on last time. Put mixture in a bowl and fold in chives. Put in cooler until ready to assemble.
- Cut out desired round from your egg roll wraps once this is done take a pastry brush and dust off the excess starch. Make sure finger tips say moist and moisten the outer rim of the shell. Put in desired amount of filling then take another wrap and crimp together making sure all air is pushed out. Now crimp the edges together. Once all are formed place in a steamer for 5 minutes the in a hot pan with olive oil sear off the bottom and serve.
