Shrimp Wonton Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Raw shrimp, shelled, deveined, rinsed and drained
1/2 cup: Water chestnuts, plunged into boiling water and
Refreshed in cold water, drained and chopped
2 tsp: Soy sauce,
1 tbsp: Rice wine or sake,
1 1/2 tsp: Sesame oil,
1/2 tsp: Salt,
1/4 tsp: Freshly ground pepper,
1 1/2 tbsp: Minced fresh ginger,
1 1/2 tbsp: Minced scallions,
1: Egg white, lightly beaten
1 1/2 tbsp: Cornstarch,
TO ASSEMBLE:,
48: Wonton skins,
Cornstarch for dusting,
TO FINISH:,
4 cup: Homemade chicken broth,
1 tsp: Salt,
1/2 tsp: Sesame oil,
10 ounce: Fresh spinach, stems removed, rinsed and drained
Directions:
FILLING:
Place the shrimp in a linen dish towel or on paper towels and squeeze
out as much moisture as possible. Chop the shrimp to a paste in a food
processor fited with a steel blade or by hand. Place the water
chestnuts in a towel and squeeze out as much moisture as possible.
Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame
oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one direction to
combine the ingredients evenly. Add the cornstarch and stir to blend.
The mixture should be stiff.
Use a fork, teaspoon or two chopsticks to place a scant teaspoonful
of the filling in the center of each wonton skin. Gather the edges of
the skin together around the filling and squeeze to form a "waist" as
you gradually remove the fork, teaspoon or chopsticks. Squeeze the
"waist" and the ends shut to enclose the filling. The finished
dumpling should look like a drawstring purse. Place the finished
dumplings on a tray that has been lightly dusted with cornstarch.
Heat 3 quarts of water to boiling in a large pot. Add the wontons and
cover. Once the water is boiling again, cook for about 4 minutes or
until they rise to the surface. Remove with a long-handled strainer
and drain. Discard the water. Heat the chicken stock, salt and
sesame to boiling. Add the spinach and cooked wontons and portion
into serving bowls. Serve.
Makes 4 servings.
Per Serving: 82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat,
.4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992]
Posted by Fred Peters.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
Source from luhu.jp
Place the shrimp in a linen dish towel or on paper towels and squeeze
out as much moisture as possible. Chop the shrimp to a paste in a food
processor fited with a steel blade or by hand. Place the water
chestnuts in a towel and squeeze out as much moisture as possible.
Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame
oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one direction to
combine the ingredients evenly. Add the cornstarch and stir to blend.
The mixture should be stiff.
Use a fork, teaspoon or two chopsticks to place a scant teaspoonful
of the filling in the center of each wonton skin. Gather the edges of
the skin together around the filling and squeeze to form a "waist" as
you gradually remove the fork, teaspoon or chopsticks. Squeeze the
"waist" and the ends shut to enclose the filling. The finished
dumpling should look like a drawstring purse. Place the finished
dumplings on a tray that has been lightly dusted with cornstarch.
Heat 3 quarts of water to boiling in a large pot. Add the wontons and
cover. Once the water is boiling again, cook for about 4 minutes or
until they rise to the surface. Remove with a long-handled strainer
and drain. Discard the water. Heat the chicken stock, salt and
sesame to boiling. Add the spinach and cooked wontons and portion
into serving bowls. Serve.
Makes 4 servings.
Per Serving: 82 Calories, 9 g Protein, 6 g Carbohydrates, 2 g Fat,
.4 g Saturated Fat, 44 mg Cholesterol, 494 mg Sodium.
[Nina Simonds, The Washington Post; Jan 29 1992]
Posted by Fred Peters.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
Source from luhu.jp