Recipe - Shrimp Wonton Soup

Three fourths pound Raw shrimp, shelled,
deveined, rinsed and
drained
One half cup Water chestnuts, plunged
into boiling water and
Refreshed in cold water,
drained and chopped
2 teaspoon Soy sauce
1 tablespoon Rice wine or sake
1 One half teaspoon Sesame oil
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 One half tablespoon Minced fresh ginger
1 One half tablespoon Minced scallions
1 Egg white, lightly beaten
1 One half tablespoon Cornstarch
TO ASSEMBLE:
48 Wonton skins
Cornstarch for dusting
TO FINISH:
4 cup Homemade chicken broth
1 teaspoon Salt
One half teaspoon Sesame oil
10 ounce Fresh spinach, stems
removed, rinsed and drained

FILLING:

Place the shrimp in a linen dish towel or on paper
towels and squeeze out as much moisture as possible.
Chop the shrimp to a paste in a food processor fited
with a steel blade or by hand. Place the water
chestnuts in a towel and squeeze out as much moisture
as possible. Place the shrimp paste, water chestnuts,
soy sauce, rice wine, sesame oil, salt, pepper,
ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one
direction to combine the ingredients evenly. Add the
cornstarch and stir to blend. The mixture should be
stiff.

Use a fork, teaspoon or two chopsticks to place a
scant teaspoonful of the filling in the center of each
wonton skin. Gather the edges of the skin together
around the filling and squeeze to form a "waist" as
you gradually remove the fork, teaspoon or chopsticks.
Squeeze the "waist" and the ends shut to enclose the
filling. The finished dumpling should look like a
drawstring purse. Place the finished dumplings on a
tray that has been lightly dusted with cornstarch.

Heat 3 quarts of water to boiling in a large pot. Add
the wontons and cover. Once the water is boiling
again, cook for about 4 minutes or until they rise to
the surface. Remove with a longhandled strainer and
drain. Discard the water. Heat the chicken stock,
salt and sesame to boiling. Add the spinach and cooked
wontons and portion into serving bowls. Serve.

Makes 4 servings.

Per Serving: 82 Calories, 9 g Protein, 6 g
Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg
Cholesterol, 494 mg Sodium.

[Nina Simonds, The Washington Post; Jan 29 1992]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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