Monday, October 2, 2017

Shrimp Wanton Soup Hong Kong Style

I am so obsessed with the Shrimp Wanton Soup I had in HK so I experimented the other day.

Shrimp Wanton Soup in HK

My version of shrimp wanton

The taste was okay, I just need to improve on the wrapper.

Filling of the wanton in HK

My shrimp wanton filling

Shrimp Wanton Soup

200 g. shelled shrimps, reserve the shell and head for the stock
1 t. baking soda
2 C. cold water

Soak the shrimps in cold water with baking soda overnight in the refrigerator.

Rinse, drain and chop the shrimps coarsely.

Add the following ingredients to the chopped shrimps and refrigerate for at least 30 minutes.

1/4 C. cornstarch
2 T. beaten egg
1 t. fine salt
1/2 t. white pepper
1/2 t. sesame oil

Put 1 T. filling on the wanton wrapper and seal.

Drop the shrimp wanton in boiling shrimp stock.  When it floats, the wantons are ready.

It will take approximately 10 minutes but it depends on how many pieces you are cooking at a time.

Shrimp Stock

Shell and heads of shrimps
1 T. sugar
1 1/2 t. salt
1/2 t. white pepper
1 t. soy sauce
1 liter water

Boil all the ingredients in a pot and simmer for an hour.  Season according to taste.

Drain and press the shell and head against a sieve.

Reserve the stock.

Wanton Wrapper

1 C. all purpose flour
2 T. beaten egg
1/2 C. water
1/2 t. salt
corn starch for dusting

Mix all the ingredients in a bowl.

Using the dough hook of the Kitchen Aid, knead for 5 minutes.

Cover with a tea towel and rest for 30 minutes.

Dust with a little corn starch and roll as thinly as you can or use a pasta maker.

Cut into squares.

Store in an airtight container in the freezer if you will not use it yet, just thaw before using.

I need to practice more on how to make very thin wrappers and cut it in uniform sizes.

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