SHRIMP WONTON SOUP

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SHRIMP WONTON SOUP
A simple and light Chinese dumpling


This Shrimp Wonton Soup is a delicate, comforting staple of Chinese home cooking. By infusing a standard broth with lemongrass and shrimp shells, you create a layer of depth that tastes professionally made. The secret to the shrimp's signature "snap" is a quick overnight soak in baking soda, which gives the wontons a restaurant-style springy texture.


Refined Shrimp Wonton Soup

Hand-folded shrimp dumplings served in a fragrant, lemongrass-infused seafood broth.

The Ingredients

The Shrimp Prep:

  • 1 lb Fresh Shrimp (peeled and deveined; save the shells)

  • 1 tsp Baking Soda (for the signature "crunchy" texture)

The Aromatic Broth:

  • 6 cups Chicken Broth (store-bought or homemade)

  • 2 stalks Lemongrass (peeled and bruised to release oils)

  • 1 inch Fresh Ginger (sliced)

  • 2 Green Onions (whole)

  • Fish Sauce (to taste)

The Wonton Filling:

  • 1 tsp each Grated Garlic and Ginger

  • 2 tsp Oyster Sauce

  • 1 tsp Soy Sauce

  • 1 tsp Shaoxing Wine (or dry sherry)

  • 1/2 tsp Sesame Oil

  • 1/2 tsp White Pepper

  • 1 pack Wonton Wrappers

Preparation Steps

1. The Secret Shrimp Soak

To achieve that authentic "crunchy" shrimp texture, dissolve the baking soda in a bowl of cold water. Submerge the shrimp and let them sit in the refrigerator overnight. Rinse them thoroughly under cold water the next day before using.

2. Infuse the Broth

In a large pot, combine the chicken broth with the reserved shrimp shells, crushed lemongrass, ginger, and green onions. Bring to a boil, then reduce the heat and simmer for 10 minutes. Strain the broth into a clean pot, discarding the solids, and season with fish sauce to your liking.

3. Craft the Wontons

  • The Mix: Coarsely chop the chilled shrimp (keeping some chunks for texture). Combine with the garlic, ginger, oyster sauce, soy sauce, sesame oil, wine, and white pepper.

  • The Fold: Place 2 teaspoons of filling in the center of a wrapper. Moisten the edges with water, fold into a triangle, and seal tightly. For a classic look, pull the two bottom corners of the triangle together and pinch to seal.

  • The Cook: Bring a separate pot of water to a boil. Gently drop in the wontons and simmer until they float to the surface, indicating they are perfectly cooked.

4. Assembly

Place several cooked wontons into a serving bowl. Pour the piping hot, strained broth over them. Garnish with freshly sliced green onions.

Chef’s Variations

  • Add Greens: For a more substantial meal, blanch some baby bok choy or thinly sliced napa cabbage in the broth just before serving.

  • Storage: You can freeze the uncooked wontons on a tray and then transfer them to a bag for a quick 10-minute meal later!

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