Monday, November 21, 2011

Wonton Soup

3 oz raw shrimps
1tsp dried shrimp (fried and crushed)
3 oz ground pork
4 water chestnuts, finely chopped
3 spring onions finely chopped
1 tsp cornstarch
1/2 tsp salt
1 tsp oyster sauce
1/4 tsp sesame oil
24 wonton wrapper
1 egg white, slightly beaten

4 cup chicken broth
1 tsp salt
a dash of ground white pepper
2 tbsp chopped spring onions
chopped lettuces (optional)

Rinse, peel and divine shrimps. Chop finely the shrimp. In a bowl, mix chopped shrimp, fried dry shrimp, ground pork, water chestnuts, spring onions, cornstarch, salt, sesame oil, oyster sauce and ground white pepper.

Take 1/2 tsp of filling mixtures in center of wonton wrapper.Fold and form a triangle shape of wonton. Brush one corner of triangle with white egg and bring corners together to seal. Repeat with the remaining wonton wrappers. Cover wonton filling and wrapper with plastic wrapper to keep them dried out.

On a saucepan, heat water to boiling and when it;s boiling, reduce the heat and add wonton. Simmer for about 2 minutes or until wonton is cooked through (floating), then drain and rinse it under cold water. Place in a bowl and add some cooking oil/sesame oil to keep them from sticking.

On a cooking pot, heat the chicken broth and salt. Add spring onions , chopped lettuces, and wonton to the soup. Remove from the heat and serve hot.

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