SEA LEGS® Apricot and Ginger Wontons
10 minutes 4 servings
2 Blocks Wild & Simple Skillet Redi™ Wild Alaska Pollock 14.4 oz Deep-Skinned, Boneless 424914
1 Cup Vegetable Oil
3 Cups Shallot, thinly sliced
2 Ounces Dried Shrimp
3 Tablespoons Chickpea Flour
4 lb Red Grapefruit (sectioned)
2 Tablespoons Fish Sauce
Garnish Mint Leaves
Cook Skillet-Redi Alaska Pollock per instructions. Break up pieces and keep warm.
Combine oil and 2 cups shallots in skillet; cook until shallots are nicely browned. Transfer to toweling. Retain shallot oil.
Soak remaining shallots in cold water 15 minutes and drain.
Soak dried shrimp in cold water 10-20 minutes; drain. Process shrimp until fluffy ground powder.
Toast chickpea flour in dry pan until lightly browned.
Combine grapefruit, Alaska Pollock, fish sauce, soaked shallots, fried shallots, shrimp powder, chickpea powder, 2 tablespoons shallot oil and toss.
Serve about 2 oz per serving in Bibb lettuce cups topped with mint.
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