SHRIMP WONTON SOUP

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SHRIMP WONTON SOUP
A simple and light Chinese dumpling


INGREDIENTS

For the Shrimp
1. Shrimp - 1 pound (peeled and deveined. Keep the shells aside)
2. Baking Soda - 1 tsp

For the Broth
(Best with both homemade or store bought chicken broth/chicken stock)
1. Wonton broth or chicken broth - 6 cups
2. Lemongrass - 2 stalks (peeled and crushed)
3. Ginger - 1 inch
4. Green Onions - 2
5. Fish sauce to taste

For the Wonton
1. Garlic - 1tsp (grated)
2. Ginger - 1tsp (grated)
3. Oyster sauce -2tsp
4. Soy sauce - 1tsp
5. Sesame oil - 1/2tsp
6. Shaoxing wine or dry sherry - 1tsp
7. White pepper - 1/2tsp
8. Wonton wrappers

For the Soup
1. Green onion - 2 (sliced)
    (option: You can substitute or add with baby bok choy or cabbage)


PREPARATIONS

For the Shrimp
1. Mix the baking soda into some cold water, place the shrimp in it and refrigerate overnight.

For the broth
1. In a large pot, boil the broth, shrimp shells, lemongrass, ginger and green onions. Lower the heat 
    and  cover with lid. Let it simmer for 10 minutes. Strain out the solids and season with fish sauce.

For the Wontons
(Option: You can opt for store bought wonton and follow step 3.)
1. Coarsely chop the shrimp and mix with garlic, ginger, oyster sauce, sesame oil, Shaoxing wine and white pepper.
2. Place 2 tsps. of the mixture into the centre of a wonton wrapper, wet the outside edge of the wrapper with water. Fold one corner over forming a triangle, seal and pull the two opposite corners along the fold back together and repeat for remaining filling.
3. Bring a pot of water to boil, add the wontons and simmer until they float to the top.

For the Soup
1.  Add wonton in a bowl, top with the broth and garnish with green onions.
    (Option: you can substitute with cabbage, baby bok choy.)

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