1 pound raw medium shrimp,
shelled, deveined, and finely chopped
1 tablespoon Asian chile
sauce
2 teaspoons dry red wine
1 tablespoon sesame seeds,
toasted
30 wonton skins
¼ cup cornstarch
Pesto:
2 cups spinach leaves,
washed and dried
¼ cup fresh cilantro
sprigs
8 leaves fresh basil
1 clove garlic, chopped
2 tablespoons finely
minced ginger
½ teaspoon grated
orange zest
¼ cup freshly
squeezed orange juice
2 tablespoons white or
red wine vinegar
2 tablespoons sesame
oil
1 tablespoon soy sauce
½ teaspoon Asian
chile sauce
Prepare filling by combining
green onions, shrimp, chile sauce, and wine, mixing well. Trim wonton skins
into 2 ½ inch circles. Place 2 teaspoons of filling in center and moisten
edges with water. Fold in half over filling and press together to seal. Repeat
with remaining wontons.
To prepare pesto, place
all ingredients in a blender and liquefy. Transfer to a small bowl and refrigerate.
Bring 5 quarts of water
to a boil. Add wraps and give a gentle stir. Cook until all float to the surface,
about 3 minutes. Gently drain in a colander and transfer to a large bowl. Add
pesto and toss. Sprinkle with sesame seeds and serve at once.
