Salt & Pepper Shrimp

1-1/2 lbs. large shrimps, deveined, with the shell left on
1/4 c. garlic, minced
1/4 c. ginger, minced
1 tsp. hawaiian salt, coarse sea salt
1 tsp. coarse ground black pepper
3 tbsp. cornstarch or flour
1 c. green onions, thinly sliced

Directions:

Soak shrimp in salty cold water for 20 minutes, then rinse thoroughly. Pat the shrimp dry with paper towels. Lightly coat the shrimp with cornstarch.  In a bowl, mix the salt & pepper. Put aside. Deep-fry the shrimp at 375 degrees for only 20 seconds or until orange, then drain off excess oil on paper towel lined dish.  After deep-frying shrimp, coat the pan with oil and saute the scallions, garlic and ginger. Add the fried shrimp and the salt and pepper mixture. Stir-fry for 20 seconds and serve immediately.

Wontons

Wontons are good anytime, at any gathering, and with any meal.  This appetizer is easy to make.  It can be prepared ahead of time and be stored in the freezer for weeks.  You can cook the wontons in a soup or deep fry the wontons to make Crispy Wontons.  I'm planning on making Crispy Wontons to share with family and friends this Thanksgiving and holiday season. 

Crispy Wontons

Filling:
1 lb. ground pork, ground chicken, or ground beef
1/2 c. canned water chestnuts, minced
1/3 c. green onions, finely chopped
2 Tbsp. oyster sauce
2 Tbsp. soy sauce

1 pkg. Won ton pi, square shaped
oil for deep frying

Combine ground pork, chestnuts, green onions, oyster sauce and soy sauce.  Mix evenly.  Spoon filling onto one side of won ton pi.  Fold won ton pi into triangle.  Seal edges with water.  Refrigerate or Freeze until ready to serve. 
When ready to cook, heat oil in pan.  Deep fry each side until golden brown.  Drain excess oil on paper towels.  Serve and Enjoy!

http://www.chinesefooddiy.com/Vegetarian_Wontons.htm

Peach-Pineapple Wontons

Thanksgiving is right around the corner--And I'm trying to figure out what to create and share with family and friends.  Dessert is always a good choice, right?  So I decide to make two desserts.  Not your typical pumpkin desserts, it's something different.  A little variation to the traditional Thanksgiving menu.  The first dessert I'm creating is called Peach-Pineapple Wontons. 

Peach-Pineapple Wontons

Filling:
1 pkg.( 8 oz.) cream cheese, softened
1/2 c. crushed pineapple
1/2 c. canned peaches, diced
1/2 c. powdered sugar
1 tsp. vanilla extract

1 egg, beaten
1 pkg. of round won ton pi
oil or crisco for deep frying

Make Won tons ahead of time.  In a bowl, combine cream cheese, powdered sugar and vanilla.  Beat well.   Stir in peaches and pineapple.  Mix well.  Spoon cream cheese mixture onto one side of won ton pi.  Fold won ton into half moon.  Seal edges with egg.  Fork edges to really seal the won ton.  Chill in refrigerator until ready to cook.
When ready to serve,  heat oil in deep pan.  Deep fry each side of won ton until golden.  Drain excess oil on paper towel.  Place on serving tray and Sprinkle with powdered sugar.  Enjoy!