Chef Dave visits Bay Cities Italian Deli in Santa Monica in his the All-New Hyundai Tucson, with Bluetooth Connectivity and challenges Bee Yinn Low to develop an inventive recipe using truffle oil.
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Ingredients
SHRIMP WONTONS
3/4 lb shrimp (shelled and deveined)
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons corn starch
3 sprigs coriander (leaves only, minced)
2 water chestnuts, peeled and finely chopped (optional)
White pepper powder to taste
1/2 beaten egg (for sealing wontons)
Wonton wrappers
SPICY TRUFFLE OIL
5 tablespoons truffle oil
1 tablespoon Asian Hot Chile Pepper Sauce (like Srircacha)
Directions
SHRIMP WONTONS
Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Chill in the fridge for about 30 minutes. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg. Boil the wontons in boiling water for a couple of minutes or until they start floating. Drizzle some spicy truffle oil on top of the wontons and serve immediately.
SPICY TRUFFLE OIL
Mix the hot pepper sauce with the truffle oil until combined.
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