⭐️Wei-Chuan USA - Cooking Show⭐️

EGG BENEDICT WITH DUMPLING WRAPPER 

• 7 Dumpling Wrappers
• 2 Tbsp. Olive Oil
• Pinch of Salt
• 1 Egg
• Fresh Chives

• 2 Egg Yolks
• 90g Unsalted Butter
• 1g Sugar
• 1 Tsp. Lemon Juice
• 1 Tsp. Water
• Pinch of Salt

1. Brush 7 dumpling wrappers with olive oil, stack and overlap each of them.
2. Sprinkle some salt, gently roll it up from the bottom to form a long piece of dough.
3. Brush a baking pan with olive oil, use the dough to make a circle.
4. Preheat oven 350F, put the pan in mid-self of the oven, bake 5 minutes.
5. Take it out, crack 1 egg inside the circle, bake for another 8-10 minutes.

1. Put butter in a sauce pan, in low heat cook till white bubble appear on top, turn off heat.
2. Put egg yolk, water, lemon juice, sugar and salt in a blender, blend 10 second till well mix.
3. Keep the blender on, slowly add warmed butter. Blend till the texture becomes like runny mayonnaise. (Use it right away, or keep it warm in a covered thermal cup)

WONTON CUP AND SPICY SHRIMP SALAD

• 12 Wonton Wrappers
• 12 Large Cooked Peeled Shrimps
• 2 Diced Apples (Soak in water with lemon juice or vinegar to prevent turning brown)
• ½ Cup Shredded Iceberg Lettuce
• 4 Tbsp. Finely Chopped Cilantro

• ½ cup Mayonnaise
• 1-2 Tbsp. Sriracha Sauce (adjust to taste)
• 2 Tbsp. Lemon juice

1. Brush 12 Muffin Pan with olive oil.
2. Place 1 Wonton Wrapper on each Muffin Mold, gently press to shape as a cup.
3. Preheat oven 350F, put the pan in the mid-self of the oven, bake for 10 minutes. Take it out and let cool.
4. Put cooked shrimp and diced apple in the refrigerator and chill for 30 minutes to 1 hour.
5. Mix shrimp and apple with salad dressing.
6. Put shredded iceberg lettuce in each wonton cup, top with shrimp salad, sprinkle with cilantro.