• Wednesday, November 25, 2020

Shrimp Wontons

Shrimp Wonton and Scallion Broth with Spring Vegetables
June 17, 2014

Shrimp wonton
10 oz raw shrimp, cleaned and chopped
1 tsp ginger, minced
1 ea egg white
1/4 tsp white pepper
1/4 tsp fish sauce
1/4 tsp sesame oil
12 ea wonton wrappers

1 quart light chicken stock
4 ea bok choy, cut in half, lengthwise
8 ea baby carrots, sliced diagonally
4 oz broccoli head, cut as small florets
4 oz straw mushrooms
2 oz shimeji mushrooms
2 oz bunapi mushrooms
2 tsp oyster sauce
1 tsp premium light soy sauce
1 tsp sugar
1/2 tsp lime juice
4 oz scallions, sliced
2 oz bean sprouts
1/2 tsp fried garlic
2 ea lime, for garnish


The soup is as much about its Far Eastern tastes as its evocative appearance. Focus garnishes on the center for a sophisticated, artful presentation.

Yield 4 portions.

To prepare wonton filling, mix minced shrimp with ginger, egg white, sesame oil, fish sauce and white pepper. Brush wonton wrapper with egg white; place a teaspoonful of mixture in the center. Bring edges together and twist together sealing the edges.

Heat chicken stock in a stock pot; add the wontons and boil for 2 minutes until the pastry is cooked (shrimp mixture inside should remain soft and raw inside.) Remove wontons and keep aside.

Bring the broth to a boil; skim off the top ensure a clarity. Add vegetables and sauces; cook for 2 minutes. Add sugar, lime juice, check for seasoning. Return wontons to the soup, simmer for about a minute.

Finish off the soup by adding sprouts, fried garlic and scallions. Serve hot with half lime as an accompaniment for extra tart.

Chef’s tips:
This soup is a great one-pot-dish, which is also very light and flavorful.

Wontons can also be prepared with chicken or pork as desired, following the same recipe. Cooking times will vary. It is nice to have an assortment of mushrooms and it adds to the flavor heavily, but omitting one of them will not change the soup’s character drastically.