Side Pannel
Fried Shrimp Won Ton Soup with Smoked Ham and C
Fried Shrimp Won Ton Soup with Smoked Ham and C
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Soups
Ingredients List
- Stephen Ceideburg
- 36 Fresh shrimp won ton
- 8 c Chicken broth
- 1 tb Light soy sauce, or to taste
- 2 tb Dry sherry
- 1/4 ts White pepper
- 1/3 c Cornstarch mixed with 1/3
- -cup water
- 1 ts Asian sesame oil
- 2 Egg whites
- 2 Green onions, trimmed and
- -finely minced
- 3 tb Minced fresh cilantro
- 2 tb Minced Smithfield ham or
- -prosciutto
- Peanut or corn oil for
- -deep-frying
Directions
Heung Tao Yee Foo Won Ton is rarely seen on the English side of the Chinese
menu. the dumplings are deep-fried then covered with broth garnished with
lacy shreds of egg white. The finished soup gets a sprinkling of chopped
cilantro, green onions and Smithfield ham.
To deep-fry won ton:
Preheat a wok or deep saucepan over medium-high heat until hot. Add at
least 2 inches oil; heat to 365.
Deep-fry the won ton in batches, without crowding and turning occasionally,
for 2 to 3 minutes or until golden brown.
Remove with a skimmer, drain on paper towels. Put won tons in a shallow
3-quart soup tureen.
Bring chicken stock, soy sauce, sherry and white pepper to a boil in a
large stockpot. Stir in cornstarch mixture and cook until soup thickens,
about 15 seconds. Fold in sesame oil. Remove stockpot from heat.
Lightly beat the egg whites just to break them up a bit. Stir soup in a
circular motion while slowly and in a steady stream pouring in the egg
whites. The whites should set within seconds into a lacy pattern.
Pour soup over won tons, garnish with chopped onions, cilantro and
Smithfield ham. Serve hot.
menu. the dumplings are deep-fried then covered with broth garnished with
lacy shreds of egg white. The finished soup gets a sprinkling of chopped
cilantro, green onions and Smithfield ham.
To deep-fry won ton:
Preheat a wok or deep saucepan over medium-high heat until hot. Add at
least 2 inches oil; heat to 365.
Deep-fry the won ton in batches, without crowding and turning occasionally,
for 2 to 3 minutes or until golden brown.
Remove with a skimmer, drain on paper towels. Put won tons in a shallow
3-quart soup tureen.
Bring chicken stock, soy sauce, sherry and white pepper to a boil in a
large stockpot. Stir in cornstarch mixture and cook until soup thickens,
about 15 seconds. Fold in sesame oil. Remove stockpot from heat.
Lightly beat the egg whites just to break them up a bit. Stir soup in a
circular motion while slowly and in a steady stream pouring in the egg
whites. The whites should set within seconds into a lacy pattern.
Pour soup over won tons, garnish with chopped onions, cilantro and
Smithfield ham. Serve hot.
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