Side Pannel
Shrimp Wonton Soup
Ingredients List
- 3/4 lb Raw shrimp, shelled,
- -deveined, rinsed and
- -drained
- 1/2 c Water chestnuts, plunged
- -into boiling water and
- Refreshed in cold water,
- -drained and chopped
- 2 ts Soy sauce
- 1 tb Rice wine or sake
- 1 1/2 ts Sesame oil
- 1/2 ts Salt
- 1/4 ts Freshly ground pepper
- 1 1/2 tb Minced fresh ginger
- 1 1/2 tb Minced scallions
- 1 Egg white, lightly beaten
- 1 1/2 tb Cornstarch
- TO ASSEMBLE:
- 48 Wonton skins
- Cornstarch for dusting
- TO FINISH:
- 4 c Homemade chicken broth
- 1 ts Salt
- 1/2 ts Sesame oil
- 10 oz 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.
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.
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