Shrimp and Avocado Rangoons with Grapefruit Sweet and Sour Dipping Sauce

12may2010_126

Course Appetizers

Ingredients in this Recipe

1 1/2 teaspoon minced fresh ginger root
1 12 ounce package wonton wrappers
1 egg white
1 tablespoon plus 2 teaspoons corn starch
1 tablespoon tomato paste
1 teaspoon soy sauce
1 teaspoon wasabi paste
1//3 cup rice vinegar (unseasoned)
1/2 cup sugar
1/2 cup water
1/2 pound shrimp, peeled, deveined, and diced into 1/4 inch pieces
1/2 teaspoon toasted sesame oil
1/4 cup freshly squeezed pink grapefruit juice
1/4 teaspoon kosher salt
1/8 teaspoon red chili flakes
1/8 teaspoon white pepper
2 med. Hass avocados (about 1 cup mashed)
6 cups canola or peanut oil for frying

Recipe Preparation

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