Coconut Shrimp Pot Stickers
1 pkg SeaPak® Jumbo Coconut Shrimp (10 oz)
2 green onions, chopped
1 tbsp minced fresh ginger
24 round wonton wrappers
1 tbsp vegetable oil
1 tbsp dark sesame oil
¼ cup soy sauce
1 tbsp mirin
1 tsp brown sugar
Cook the shrimp according to package directions. Set aside to cool slightly. Thaw the orange marmalade sauce. Set aside the sauce. Chop the shrimp, and mix with green onions and ginger.
Spoon about 1 tsp of the mixture in the center of each wonton wrapper, working 2 to 3 at a time. (Keep the wontons covered with a damp paper towel). Moisten the edges with water, fold, and pinch to seal.
Heat vegetable oil and sesame oil in a large nonstick skillet. Cook 2 to 3 minutes or until the bottoms are browned. Carefully add 1/4 cup water, cover, and steam 3 minutes or until dumplings are done.
For the sauce, mix together the provided orange marmalade sauce, soy sauce, mirin, and brown sugar. For a spicier version, stir in 1 tbsp Sriracha.
Serve dumplings hot with sauce.