wan ton soup lor..
Wan Ton Soup
INGREDIENTS:
2 ounces shrimp, shelled and deveined
3/4 teaspoon minced celery
3/4 teaspoon minced green onion
1/4 egg white
1/8 teaspoon sesame oil
1/8 teaspoon salt
1/2 teaspoon cornstarch, divided
6 round wonton wrappers
1-1/2 teaspoons water
1/4 pound dry Chinese noodles
1 cup chicken stock
1 tablespoon minced green onion
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DIRECTIONS:
1. Place shrimp in a food processor and pulse a few times to
coarsely chop. Combine celery, 1 tablespoon green onion, egg white,
sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a
few more times to make a chunky paste. Transfer mixture to a bowl
and stir briskly until it becomes elastic.
2. Lay the wonton wrappers on a flat surface and place a scant
teaspoon of shrimp mixture in the center of each wrapper. Combine
remaining 1 teaspoon cornstarch with 2 tablespoons water to form a
paste. One at a time, brush some cornstarch paste around the edge
of a wonton wrapper and fold the wrapper in half to make a
semicircle, pressing edges together to seal. Then, holding the
wonton with the curved edge facing away from you, bring the tips of
the straight edge together and seal with more cornstarch paste.
Repeat with remaining wontons.
3. Bring a large pot of water to a boil and cook the noodles in
boiling water until al dente, 8 to 10 minutes. Drain and divide
between 4 serving bowls.
Meanwhile, bring the chicken broth to a simmer over medium-low
heat.
Bring another large pot of water to a boil and drop the wontons
into the boiling water. When the wontons rise to the surface,
continue to cook them one minute longer. Remove with a slotted
spoon as they finish cooking and divide them among the 4
bowls.
4. Pour hot chicken broth over wontons and noodles in bowls and
garnish with the remaining chopped green onions to serve.
