Prawn Parcels with Ginger Soy

In Trinidad where I grew up, there is a strong Chinese culinary influence. I grew up helping my Mom fold wonton skins to make Shrimp wontons for parties and guests. The prawn parcels featured here are served on arrival at my Cajun Caribbean Supper Club. It’s a been a much loved canapé  so as requested here is the recipe.
200 g shrimp chopped to paste consistency
1 lime juiced
1 tbsp green onion finely chopped
2 cloves garlic crushed
2 tsp soy sauce
1 tsp black pepper
24 wonton wrappers
1 tbsp chopped coriander
1 small mild chilli
1 egg for egg wash

Ginger Soy
50 ml rice wine vinegar
50 g sugar
1Tbsp sesame oil
2 Tbsp ginger grated
2 cloves garlic grated or minced
1 Tbsp soy sauce
1 tsp dry mustard
1 tsp chilli powder

Wash shrimp in lemon juice. Chop by hand or food processor. Combine ground shrimp with remaining ingredients.

Combine all ingredients to make ginger soy. Can be made day before.
Lay wonton skins on dry surface, put 1/2 tsp filling in middle of the skin. Brush sides of skin with egg wash . Pinch skin together to make a parcel. Fry until golden brown.

Serve with ginger soy sauce.

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