Texas Won Tons

Ingredients

• 2 tablespoons butter softened
• 1 quart canola oil for frying
• 4 ounces cream cheese softened
• 2  ears corn fresh yellow
• 1  eggs beaten
• 0.3 cup hoisin sauce 
• 1 dash hot sauce recommended: Tabasco
• 1 tablespoon pickled jalapeño peppers chopped
• 1 dash kosher salt 
• 2  lemons halved
• 0.3 cup peach preserves recommended: Texas
• 1 dash freshly cracked pepper black
• 2 tablespoons scallions chopped
• 0.5 pound gulf shrimp fresh deveined peeled
• 2 tablespoons spice mix recommended: "Swamp Fire"
• 0.3 cup water 
• 3 quarts water 
• 1 package won ton wrappers 
• 1  onion yellow peeled cut in quarters

Equipment

• bowl
• pot
• sieve
• pastry brush

Directions

1. Heat the oil in a deep-fryer to 350 degrees F.
2. Bring a large pot with 3 quarts of water to a boil over medium heat.
3. Add the lemons, onion, spice mix and the corn.
4. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes.
5. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking.
6. Cut the corn off the husk and add the kernels to a large bowl.
7. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture.
8. Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes.
9. Remove from the oil and arrange on a serving plate.
10. Serve with the dipping sauce.
11. Add all the ingredients in a serving bowl and mix well to combine.