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Shrimp Wanton Soup
(My Next Favorite!)
Yields: 8 servings
1 package thin wonton wraps (squares)
2 tablespoons canola oil
½ jicama (see tips)
10 ounces raw medium shrimp, thawed and cleaned
4 ounces frozen baby squid, pre-cleaned, thawed and diced
1 teaspoon dried crispy fried garlic, store-bought
½ teaspoon red chili powder
½ cup broccoli florets, chopped
1-½ teaspoons mushroom seasoning salt (or regular salt)
½ teaspoon black pepper, freshly ground
3 tablespoons caramelized onions (click on the link for other recipes)
3 quarts chicken stock
1 chunk rock sugar (about 1 ounce), or 1 teaspoon granulated sugar
¼ cup green onions, thinly sliced
1 tablespoon cilantro, chopped
Seasoning the broth: Bring the chicken broth and 2 cups water to a boil in a pot. Add the rock sugar and caramelized onions. Lower the heat to medium-low and cook for about 15 minutes. Set the heat on low while preparing the shrimp wontons. Adjust seasoning with mushroom seasoning salt (or regular salt) and pepper.
For the shrimp balls: In a bowl, season the shrimp with 1 teaspoon of fried garlic, salt, red chili powder and black pepper. Reserve about 3 ounces of the shrimp that you cut into thirds. In a food processor or a mini-blender if you have one, blend the rest of the shrimp with the baby squid and about 2 teaspoons of the canola oil. Transfer to a bowl. Add the cut shrimp. Mix well.
How to wrap wontons (this is one method; there are a million other ways of forming these dumplings): Brush each side of a wonton square with a little water. Spoon about 1-½-tablespoon-sized shrimp balls in the center of the wonton square. Gather the wonton wrap into a purse. Press firmly at the tip. Repeat until all the shrimp is used.
Assembly time: In an individual serving bowl, add a teaspoon of green onions and cilantro. Fill another small pot with salted water. Bring to a boil, then add the chopped broccoli florets. Place about 5 wontons at a time in the pot. Cook for about 4-5 minutes until the wonton skin is cooked. Drain the wontons using a slotted spoon and immediately transfer to the bowl. Count about 8 wontons per person. Repeat with the rest of the bowls.
When you're ready to serve, bring the chicken stock to a roaring boil one more time. Add black pepper. Cover the wontons with the hot liquid.
Recipe here: http://www.phamfatale.com/id_2342/title_Shrimp-Wonton-Soup-Recipe/
Recipe Palette Fun Group
(Soup Week) - Wednesday - July 12 2012
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