Shrimp wonton soup Recipe

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Shrimp wonton soup

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Holidays, Seafood, Shrimp, Soups & Stews	Rating:	0
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Ingredients:

3/4	lbs	Raw shrimp, shelled
		-deveined, rinsed and
		-drained
1/2	cup	Water chestnuts, plunged
		-into boiling water and
		Refreshed in cold water
		-drained and chopped
2	tsp	Soy sauce
1	tbsp	Rice wine or sake
1 1/2	tsp	Sesame oil
1/2	tsp	Salt
1/4	tsp	Freshly ground pepper
1 1/2	tbsp	Minced fresh ginger
1 1/2	tbsp	Minced scallions
1		Egg white, lightly beaten
1 1/2	tbsp	Cornstarch
		TO ASSEMBLE:
48		Wonton skins
		Cornstarch for dusting
		TO FINISH:
4	cup	Homemade chicken broth
1	tsp	Salt
1/2	tsp	Sesame oil
10	oz	Fresh spinach, stems
		-removed, rinsed and drained

Procedures:

1	Filling: place the shrimp in a linen dish towel or 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 by hand.
3	Place the water chestnuts in a towel and squeeze out as much moisture as possible.
4	Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
5	Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly.
6	Add the cornstarch and stir to blend.
7	The mixture should be stiff.
8	Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin.
9	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.
10	Squeeze the "waist" and the ends shut to enclose the filling.
11	The finished dumpling should look like a drawstring purse.
12	Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
13	Heat 3 quarts of water to boiling in a large pot.
14	Add the wontons and cover.
15	Once the water is boiling again, cook for about 4 minutes or until they rise to the surface.
16	Remove with a long-handled strainer and drain.
17	Discard the water.
18	Heat the chicken stock, salt and sesame to boiling.
19	Add the spinach and cooked wontons and portion into serving bowls.
20	Serve.
21	Makes 4 servings.
22	Per serving: 82 calories, 9 g protein, 6 g carbohydrates, 2 g fat, .4 g saturated fat, 44 mg cholesterol, 494 mg sodium.
23	[nina simonds, the washington post; jan 29 1992]