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Peconic Escargot and Wild Shrimp Wontons, Fermented Black Bean Vinaigrette

Jun 4, 2017
1 min read

  • PeconicandIndustry011
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Betcha can't have just one! Fry them or steam them, it just doesn't matter. Peconic Escargot and shrimp are a match made in heaven. You'll be wishing you made more, trust us.

4 oz wild shrimp puree

4 oz chopped shrimp

1 cup finely chopped bok choy

1T garlic

1T scallion

1T potato starch

Salt and white pepper

24 snails, par cooked (see cooking tips)

Thin Hong Kong Style wonton wrappers

  1. Thoroughly mix all ingredients (except wrappers) until springy to the touch

  2. Place a tablespoon of filling in center of each wonton and top with one fold into desired shape.

Black bean vinaigrette

2 T rinsed and chopped fermented chinese black bean

1T chives

1T minced garlic

2 T sesame oil

1T sambal olek

1 cup low sodium soy sauce

1 cup chinese red vinegar

3T honey

Combine all ingredients

Assembly

  1. Blanch or deep fry wontons until cooked through

  2. Serve with vinaigrette

Greg Ling - Industry Standard - Greenport, NY - www.industrystandardbar.com


 
 
 

59 Comments


Jai Sharma
Jai Sharma
Oct 28

The 80s trend prompt looks interesting, especially when you want to give a photo a retro feel. I might try a few versions myself.


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Jai Sharma
Jai Sharma
Oct 28

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xin wang
Oct 19

Need to make this! Love how it pairs Peconic escargot with wild shrimp in those thin wonton wrappers-I'm definitely trying the black bean vinaigrette. I'll print this recipe right away since I'm on my phone; type and print online works so well for saving quick ideas.

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Oct 18

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philipsalt385
Sep 28

hindi varnmala ko bahut simple way mein explain kiya gaya hai. Bachchon ke liye yeh information kaafi useful hai.

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