"Recipes from the Chef's Kitchen"

Preparation:
1)   Place the first six ingredients in a mixing bowl and mix well. 
2)   Place about one tablespoon of filling in the center of the shrimp.
3)   Cut the each square spring roll wrapper in half diagonally, to make two triangles.
4)   Wrap each stuffed shrimp with one triangle sheet. 
5)   Seal the edge with a mixture made of equal parts of cornstarch and water.
6)   Deep-fry in hot canola oil and drain well.
7)   Serve with spicy magno-basil sauce (see recipe below).

Spicy Mango-Basil Sauce
Ingredients:
1)   1 ½ cup Mango Puree
2)   ½ cup Fresh-squeezed Lemon Juice
3)   1 ¾ cup Water 
4)   ¼ cup Honey
5)   1 tbs. Ground Chili
6)   ½ cup Sugar
7)   1 tsp. Salt
8)   1 cup Sweet Basil Leaves
9)   4 tbs. Cornstarch
10) ½ cup Water

Preparation:
1)   In large blender, blend the first eight ingredients together. 
2)   Transfer to a medium stockpot and heat until it comes to a boil.
3)   Dissolve cornstarch with water, and stir in.
4)   Let it come to a boil again. Remove from heat and cool. 
5)   Serve with crispy shrimp roll.

Ingredients:
1)   1 ½ lb. Ground pork loin
2)   ½ lb. Crabmeat
3)   ¼ cup Water Chestnuts - chopped
4)   4 sprigs Cilantro - chopped
5)   2 tbs. Minced Garlic
6)   ¼ cup Oyster Sauce
7)   1 tbs. Soy Sauce
8)   1 tbs. Sugar
9)   2 tbs. Sesame Oil
10) ¼ cup Cornstarch 
11) Ground White Pepper to taste
12) 1 package Wonton Wrappers

Preparation:
1)  Place the first eleven ingredients in a mixing bowl and mix well.
2)  Place about one heaping tablespoon of filling in the center of square wrapper
      and fold the edges of the wrapper up like bag.
3)  Steam the dumplings for ten minutes and serve hot with soy sauce.

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