Shrimp and basil wontons

• 30 peeled and prepared shrimp
• 30 wonton squares
• 1 egg beaten
  
• 30 basil leaves small enough to fit in the wonton
• 1 teaspoon olive oil
  

Directions

1. Lay the wonton squares on your work surface and lightly brush two of the four sides with egg.
2. Place the basil on the wonton followed by the shrimp which should divide the wonton into two triangles.
3. Take one of corners and fold it over the shrimp till it meets with the other corner and seal with your fingers.
4. Once the shrimp and basil are sealed in the wonton, place the wontons in a frying pan that is already set to low-to-medium heat with about a teaspoon of olive oil to cover the pan.
5. Cook until wonton skin is lightly browned.
6. Serve with citrus hoisin sauce and pineapple salsa.

• 2 cups hoisin sauce
• 1/2 cup rice wine vinegar
• 1/2 cup soy sauce
• juice of one lemon, lime, and orange
• 3 Tablespoon sesame oil
• 1 Tablespoon garlic minced
• 1 Tablespoon ginger minced

1. Combine all of the ingredients in a saucepan and bring to a simmer on medium high heat.
2. Reduce to medium and simmer for 10 minutes.
3. Take off the heat and hold until you are ready to use it.

• 1 pineapple peeled, cored and diced
• 2 green onions sliced thin
• 1 tablespoon basil
• 1 lime juiced
• 1/2 cup red bell pepper diced
• 2 Tablespoons minced jalapeno

1. Toss all ingredients in a bowl.
2. Chill until you are ready to serve.
   

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