(Yield: 6 servings)
1/2 pound fresh bean sprouts, rinsed, drained and chopped
1/4 pound medium shrimp, shelled, deveined, patted dry and chopped
2 green onions and tops, chopped
1 clove garlic, minced
2 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
1/2 teaspoon ground ginger
1 can (7.5 oz.) refrigerated biscuits
- Combine bean sprouts, shrimp, green onions, garlic, cornstarch, soy sauce and ginger in 1-1/2-quart square dish with lid. Microwave, uncovered, on High for 6 minutes, or until vegetables are tender-crisp, stirring once.
- Divide biscuit dough into 10 pieces. Flatten each biscuit into 3-1/2-inch round (flour hands if dough is sticky).
- Place about 2 Tbsp. shrimp mixture in center of each round. Bring edges together to enclose filling, sealing securely by pinching edges together.
- Place half of the filled buns on a 6 or 7-inch ceramic plate. Set plate in bottom of 1-1/2-quart dish. Add 1/4 cup hot water to bottom of dish. Microwave on High for 5 minutes, until cooked. Repeat with remaining buns. Serve hot.
If you like this, try...
On any ONE (1) Kikkoman Sauce 10 oz. or larger
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