Shrimp Wonton Soup

* Exported from MasterCook *

SHRIMP WONTON SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Foreign Soups
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1/2 ts Sesame oil
10 oz Fresh spinach, stems
-removed, rinsed and drained

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.

[Nina Simonds, The Washington Post; Jan 29 1992]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0



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