Meals Matter

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Contributed By: elise1432
Weight Watchers

Ingredients

1 tbsp Ginger root, fresh, coarsely chopped

1 Medium garlic clove(s)

1 tbsp Lemon grass, tender bottom parts only, chopped

2 Medium scallion(s), coarsely chopped

2 oz Cooked shrimp, peeled and deveined

3 oz Cooked lean boneless pork chop, cut into 1 1/2-inch pieces

1/2 tsp Sesame oil

2 tbsp Low-sodium soy sauce

20 Item(s) wonton wrapper(s), plus a few extra in case some break

2 Spray(s) cooking spray

2 tbsp Apricot preserves

2 tbsp Water

1 tbsp Fresh lime juice

1 tbsp Fish sauce

Preparation

Preheat oven to 400ºF.

In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.

Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.

Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.

Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.

Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 1 tablespoon of sauce per serving.

Cook's Notes

4 wontons= 4 points

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