Shrimp wonton soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Raw shrimp, shelled, deveined, rinsed and drained |
| ½ | cup | Water chestnuts, plunged into boiling water and |
| Refreshed in cold water, drained and chopped | ||
| 2 | teaspoons | Soy sauce |
| 48 | Wonton skins | |
| 4 | cups | Homemade chicken broth |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sesame oil |
| 1 | tablespoon | Rice wine or sake |
| 1½ | teaspoon | Sesame oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1½ | tablespoon | Minced fresh ginger |
| 1½ | tablespoon | Minced scallions |
| 1 | Egg white, lightly beaten | |
| 1½ | tablespoon | Cornstarch |
| Cornstarch for dusting | ||
| 10 | ounces | Fresh spinach, stems removed, rinsed and drained |
Directions
TO ASSEMBLE
TO FINISH
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, ⅖ 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