Shrimp Wonton Soup Recipe
Shrimp Wonton Soup
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 120
- Fat: 2 g
- Carbohydrates: 17 g
- Sugar: 2 g
- Sodium: 1430 mg
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg
Recipe type: Appetiser
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Shrimp wonton soup is a delicious and healthy recipe that can be served as an appetizer as well as a meal by itself. Traditionally, the broth and wontons are prepared separately and combined in the serving bowls just before serving.
Ingredients
- Wonton skin - 90 – 100 pieces
- Lean ground beef (or any other meat of your choice) - 1 lb
- Black tiger shrimp (peeled and deveined) - 2 lbs
- Yellow chives (chopped) - 10 strands
- Cooking rice wine - 1 tbsp
- Oyster sauce - 2 ½ tbsp
- Low-sodium soy sauce - 1 tsp
- White pepper powder - 1 ½ tsp
- Sesame oil - 2 tbsp
- Salt - 1 pinch
- Yellow chives chopped (for garnishing) - 10 strands
Instructions
- Start by thoroughly washing, peeling and deveining the shrimps. Do not discard the heads and shells of the shrimps, instead use them to make broth for the soup.
- Cut the shrimps into small pieces (about 2 inch long) and place them in a large bowl.
- Add chopped yellow chives and two tablespoons of sesame oil to the bowl and toss to combine.
- Season the shrimps with two and a half tablespoons of oyster sauce, one teaspoon of low sodium soy sauce and one tablespoon of cooking rice wine, and stir well to mix.
- Also add 1 ½ teaspoon of white pepper powder, a pinch of salt and stir well until combined thoroughly.
- Let the shrimps marinade for about half an hour.
- Now it’s time to fill the wontons. Place ¾ teaspoon of the above marinade in the centre of the wonton and seal it into the desired shape by compressing the edges of the wonton together with fingers.
- Once you have filled all the wontons, fill an open pot with water and bring it to boil.
- Cook the stuffed wontons in the boiling water for 2 to 3 minutes, or until they start to float at the top of the water.
- Transfer the wontons to serving bowls and pour hot premium wonton broth over them, garnish with finely chopped yellow chives and serve hot.
 - 1 lb Black tiger shrimp (peeled and deveined) - 2 lbs Yellow chives (chopped) - 10 strands Cooking rice wine - 1 tbsp Oyster sauce - 2 ½ tbsp Low-sodium soy sauce - 1 tsp White pepper powder - 1 ½ tsp Sesame oil - 2 tbsp Salt - 1 pinch Yellow chives chopped (for garnishing) - 10 strands Instructions Start by thoroughly washing, peeling and deveining the shrimps. Do not discard the heads and shells of the shrimps, instead use them to make broth for the soup. Cut the shrimps into small pieces (about 2 inch long) and place them in a large bowl. Add chopped yellow chives and two tablespoons of sesame oil to the bowl and toss to combine. Season the shrimps with two and a half tablespoons of oyster sauce, one teaspoon of low sodium soy sauce and one tablespoon of cooking rice wine, and stir well to mix. Also add 1 ½ teaspoon of white pepper powder, a pinch of salt and stir well until combined thoroughly. Let the shrimps marinade for about half an hour. Now it’s time to fill the wontons. Place ¾ teaspoon of the above marinade in the centre of the wonton and seal it into the desired shape by compressing the edges of the wonton together with fingers. Once you have filled all the wontons, fill an open pot with water and bring it to boil. Cook the stuffed wontons in the boiling water for 2 to 3 minutes, or until they start to float at the top of the water. Transfer the wontons to serving bowls and pour hot premium wonton broth over them, garnish with finely chopped yellow chives and serve hot. 3.2.1284
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