Crispy Thai Pork and Shrimp Wontons

 These Wontons where amazing and was so surprised that I could get them crispy without frying them. Michael loved them and they where simple to make...

My Notes:
I omitted the lemon grass and I didn't make the sauce. I had a jar of Mao Poy (which is a citrus ginger sauce that worked perfect for dipping)

Ingredients
1 Tbsp Ginger root, raw
1 medium Garlic, fresh
1 Tbsp Lemon grass (citronella), raw
2 medium Scallions
2 oz Shellfish, shrimp, cooked
3 oz Pork, chop, cooked, lean, without bone
½ tsp Oil, sesame
2 Tbsp Soy sauce (shoyu), low sodium
20 item(s) Wonton skins (wrappers)
2 spray(s) Cooking spray
2 Tbsp Jams and preserves, apricot
2 Tbsp Water
1 Tbsp Juice, lime, fresh
1 Tbsp Sauce, fish, ready-to-serve

Instructions
1. Preheat oven to 400ºF.
2. In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.
3. Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.
4. Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
5. Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
6. Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 1 tablespoon of sauce per serving.