Thai Shrimp Bites with Peanut-Lime Dipping Sauce

I have trouble repeating recipes.  It's not that I don't like any, it's that there are so many fish in the sea and I feel like I need to try all of these new recipes I bookmark.  That and the fact, I'm forgetful.  There are times however, when something will just pop into my head and I generally take that as a sign that I need to make it.  Wes wishes those times would be more frequent so he could quit living the life of a guinea pig, but such is life when you live with an aspiring chef. 

These tasty little bites never disappoint (first time I made them).  I love that they are relatively quick to assemble, yet taste like they took all day to prepare.  It's also easy to prepare the filling and sauce ahead of time, so I appreciate that.  I love that you get the peanut flavor, mixed in with the soy, and the texture of the shrimp.  I also appreciate that they're steamed, rather than fried.

The kids both loved them, even the one who refuses to eat shrimp!

I really do need to take the time to come up with my own ideas.  Often, those turn out to be some of our favorites.   

Thai Shrimp Bites with Peanut-Lime Dipping Sauce
from: Inquiring Chef

{Print recipe!}

For the sauce:
1 cup coconut milk
1/3 cup roasted peanuts (unsalted), roughly chopped
2 tsp light brown sugar
1 T. soy sauce
juice from 1/2 lime
1/4 cup cilantro leaves
1 tsp. siracha (more or less, to taste)

For the bites:
1 Tbsp. roasted peanuts (unsalted)
1 clove garlic
1/4 cup thinly sliced green onions
1/4 cup cilantro leaves
1 Tbsp. soy sauce
3/4 pound shrimp, peeled and de-veined (I prefer precooked but the recipe calls for raw.)
24 wonton wrappers
1 Tbsp. vegetable oil

Make the sauce.  Combine coconut milk and peanuts in a small saucepan over medium heat.  When the coconut milk begins to boil, reduce heat and simmer for 5 minutes, until thickens slightly.  Pour coconut milk into the bowl of a blender or food processor.  Add remaining ingredients and pulse until mixture is smooth and creamy.  Pour the sauce into a small bowl and leave the blender out to use for the filling.

Combine the filling.  In the bowl of a food processor or blender, pulse the peanuts and garlic until they form a paste.  Add green onions, cilantro leaves, soy sauce, and shrimp, pulsing until only very small pieces of shrimp remain and the ingredients are evenly incorporated.  Transfer the mixture to a small bowl.

Assemble the bites.  Working with one wonton wrapper at a time, place a heaping teaspoon of shrimp filling into the center.  Dampen the edges of the wrapper by dipping a finger in water and running it along the edge.  Gather the wonton wrapper at four points, pressing them together to enclose the filling.  Put the filled wrappers on parchment paper and cover with a slightly dampened paper towel (to prevent them from drying out).

Cook the bites.  Place a large saute pan (that has a tight-fitting lid) over medium-high heat.  Add vegetable oil, swirling it to evenly coat the bottom of the pan.  When the pan is warm, place the shrimp bites in the pan, close to one another, but barely touching.  Cook until the bottoms of the bites are crisp and golden brown, 5-6 minutes.  Gently pour 1 Tablespoon of water down side of pan and cover with the lid.  Reduce heat to medium and allow to cook, covered, for another 3 minutes.  Remove from heat.

Serve immediately, with Peanut-Lime Sauce on the side.

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Make Ahead. The sauce can be stored in the refrigerator for up to a day before serving.  It will need to be gently heated in the microwave or on the stove in order to return to a smooth consistency for serving.

The bites can be assembled up to four hours before cooking.  Store them in the refrigerator on parchment paper that has been lightly sprayed with nonstick cooking spray.  Cover them with slightly dampened paper towels to prevent them from drying out.