Recipe - Fried Shrimp Won Ton Soup With Smoked Ham And C

Stephen Ceideburg
36 Fresh shrimp won ton
8 cup Chicken broth
1 tablespoon Light soy sauce, or to taste
2 tablespoon Dry sherry
One fourth teaspoon White pepper
1/3 cup Cornstarch mixed with 1/3
cup water
1 teaspoon Asian sesame oil
2 Egg whites
2 Green onions, trimmed and
finely minced
3 tablespoon Minced fresh cilantro
2 tablespoon Minced Smithfield ham or
prosciutto
Peanut or corn oil for
deepfrying

Heung Tao Yee Foo Won Ton is rarely seen on the English side of the Chinese
menu. the dumplings are deepfried then covered with broth garnished with
lacy shreds of egg white. The finished soup gets a sprinkling of chopped
cilantro, green onions and Smithfield ham.

To deepfry won ton:

Preheat a wok or deep saucepan over mediumhigh heat until hot. Add at
least 2 inches oil; heat to 365.

Deepfry the won ton in batches, without crowding and turning occasionally,
for 2 to 3 minutes or until golden brown.

Remove with a skimmer, drain on paper towels. Put won tons in a shallow
3quart soup tureen.

Bring chicken stock, soy sauce, sherry and white pepper to a boil in a
large stockpot. Stir in cornstarch mixture and cook until soup thickens,
about 15 seconds. Fold in sesame oil. Remove stockpot from heat.

Lightly beat the egg whites just to break them up a bit. Stir soup in a
circular motion while slowly and in a steady stream pouring in the egg
whites. The whites should set within seconds into a lacy pattern.

Pour soup over won tons, garnish with chopped onions, cilantro and
Smithfield ham. Serve hot.

Joyce Jue, San Francisco Chronicle, 4/15/92.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini