Ingredients
- 20 wonton wrappers
- ¾ pound (340g) shrimp
- 1 teaspoon sesame oil
- 2 teaspoons chopped ginger
- 1 egg white
- 1 ½ tablespoons soy sauce
- 2 tablespoons chopped cilantro (fresh coriander)
For The Broth:
- 1 box chicken stock
- 2 slices ginger root
- 1 garlic clove, sliced in half
- Soy sauce, to taste
- Sesame oil, to taste
- Pinch of crushed red pepper flakes
- 3 green onions (spring onions)
- Small bunch of cilantro (fresh coriander)
Method
- First make your broth. Add the bunch of cilantro, 2 of the green onions (cut into thirds), the garlic, ginger, soy sauce, red pepper flakes and sesame oil to a box of chicken broth.
- Let it simmer for 20 minutes on the stove. Strain the stock.
- Pulse half a pound (225g) of the shrimp in a food processor and reserve the remainder. If you don’t have a food processor, finely chop it with a knife.
- Add the soy sauce, sesame oil, ginger or cilantro to the minced shrimp to make the filling.
- Divide the filling between the wonton wrappers, using about a tablespoon of filling per wrapper.
- Fold the filled wonton wrappers into triangles, using a water-moistened finger to seal the edges, then fold the pointy sides down and glue them together using a wet finger.
- Drop 6 wontons at a time into boiling water for a few minutes, until they are translucent and flexible.
- Add the whole reserved shrimp too. They will turn pink when they are done.
- Carefully remove the wontons and shrimp with a slotted spoon.
- Finely chop the remaining green onion and add that to the soup.
- Add the wontons and shrimp to the stock to warm them through, then serve.
- Be careful when handling the wontons because they are delicate.