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March 2019

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Garden Squash and Nasturtium Butter Pasta

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Shrimp Wonton Soup Recipe

Shrimp Wonton Soup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Shrimp Wonton Soup recipe  PDF


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 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 mi ing 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 mi ture 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 long handled 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

Shrimp Wonton Soup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
652 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Shrimp Wonton Soup recipe  PDF   Rice recipes RSS   New

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