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Рецепт Shrimp Wonton Soup
by Global Cookbook

Shrimp Wonton Soup
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  Порций: 4

Ингредиенты

  • 3/4 lb Raw shrimp, shelled, deveined, rinsed and liquid removed
  • 1/2 c. Water chestnuts, plunged into boiling water and
  •     Refreshed in cool water, liquid removed and minced
  • 2 tsp Soy sauce
  • 1 Tbsp. Rice wine or possibly sake
  • 1 1/2 tsp Sesame oil
  • 1/2 tsp Salt
  • 1/4 tsp Freshly grnd pepper
  • 1 1/2 Tbsp. Chopped fresh ginger
  • 1 1/2 Tbsp. Chopped scallions
  • 1 x Egg white, lightly beaten
  • 1 1/2 Tbsp. Cornstarch
  • 48 x Wonton skins
  •     Cornstarch for dusting
  • 4 c. Homemade chicken broth
  • 1 tsp Salt
  • 1/2 tsp Sesame oil
  • 10 ounce Fresh spinach, stems removed, rinsed and liquid removed

Инструкции

  1. FILLING:Place the shrimp in a linen dish towel or possibly on paper towels and squeeze out as much moisture as possible.
  2. Chop the shrimp to a paste in a food processor fited with a steel blade or possibly 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.
  3. Using your hand or possibly a spoon, stir vigorously in one direction to combine the ingredients proportionately. Add in the cornstarch and stir to blend. The mix should be stiff.
  4. Use a fork, tsp. or possibly 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 create a "waist" as you gradually remove the fork, tsp. or possibly chopsticks.
  5. 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 which has been lightly dusted with cornstarch.
  6. Heat 3 qts of water to boiling in a large pot. Add in the wontons and cover. Once the water is boiling again, cook for about 4 min or possibly till they rise to the surface. Remove with a long-handled strainer and drain. Throw away the water. Heat the chicken stock, salt and sesame to boiling. Add in the spinach and cooked wontons and portion into serving bowls. Serve.
  7. Makes 4 servings.