Peconic Escargot and Wild Shrimp Wontons, Fermented Black Bean Vinaigrette
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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
Thoroughly mix all ingredients (except wrappers) until springy to the touch
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
Blanch or deep fry wontons until cooked through
Serve with vinaigrette
Greg Ling - Industry Standard - Greenport, NY - www.industrystandardbar.com
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