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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. flying fish roe (Tobiko)
- 10 lb. boneless pork shoulder
- 2 1/2 lb. pork fatback
- 5 lb. green-tail shrimps (Mexican, peeled and deveined)
- 1/2 cup soy sauce (light)
- 1 cup dry sherry
- 1 tsp. white pepper
- 1/4 cup sesame oil
- 3/4 lb. corn starch
- 2 Tbsp. salt
- 6 oz. shrimp powder (dried, See note)
- 1/4 cup garlic (minced)
- 1 1/2 Tbsp. sugar
- 120 won ton wrappers
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Directions
- 1. Trim and slice pork shoulder for grinding. Wash pork in cold water for one hour under running water or soak in several changes of cold water.
- 2. Grind pork shoulder, shrimp and fatback separately using a ¼” grinder plate.
- 3. Mix remaining ingredients until cornstarch, sugar and salt are fully dissolved.
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