Shrimp Wonton Soup
| Yield: | 4 Servings |
| Categories: | Foreign, Soups, Holiday |
| 3/4 | lb | Raw shrimp, shelled, deveined, rinsed and drained |
| 1/2 | c | Water chestnuts, plunged into boiling water and |
| Refreshed in cold water, drained and chopped | ||
| 2 | ts | Soy sauce |
| 1 | tb | Rice wine or sake |
| 1 1/2 | ts | Sesame oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 1/2 | tb | Minced fresh ginger |
| 1 1/2 | tb | Minced scallions |
| 1 | Egg white, lightly beaten | |
| 1 1/2 | tb | Cornstarch |
| TO ASSEMBLE: | ||
| 48 | Wonton skins | |
| Cornstarch for dusting | ||
| TO FINISH: | ||
| 4 | c | Homemade chicken broth |
| 1 | ts | Salt |
| 1/2 | ts | Sesame oil |
| 10 | oz | Fresh spinach, stems removed, rinsed and drained |
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