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

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