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Won Tons

Cloud swallowers


Copyright © by Norman Van Aken, 1999. All rights reserved.

(Yields: 14-16 Won Tons)

For the won ton filling:

14-16 won ton wrappers

4 ounces raw pork sausage

8 ounces of raw, cleaned shrimp

½ of a large egg white, beaten until foamy

½ teaspoon sugar

¼ teaspoon salt

1 teaspoon cracked black pepper

1 ½ teaspoon cornstarch

½ teaspoon soy sauce

½ teaspoon ketchup

2 Tablespoons finely minced scallions

2 teaspoons grated ginger

1 teaspoon stemmed and seeded jalapeños, minced

1 teaspoon garlic, peeled and finely minced

1 egg

1 teaspoon water

Peanut oil for frying

Cook the sausage meat and crumble it as finely as possible. Put the sausage meat into a bowl and add all of the remaining ingredients except the egg, water and peanut oil. Mix well, cover and refrigerate until you are ready to fill the won tons.

Beat the egg with the water. To fill the wontons, lay out a wonton wrapper on your board or counter. Put a ½ Tablespoon of filling in the middle. Dip your finger into the egg wash and smear the egg wash around the edge half way around. Fold over the wrapper to form a half moon. Pick it up and press together the edges, trying to make sure there are no air bubbles in the middle.  Now make four folds on the outer edge, crimping them down as you go.

Prepare the Dipping Sauce, (recipe below).

When you are ready to serve heat a heavy pot or French fryer with the peanut oil to 375 degrees and fry them for about 1 1/2 minutes (they will flop to one side so you’ll have to turn them when the bottom side is golden).  Drain on paper toweling.


Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.