Fried Shrimp Won Ton Soup With Smoked Ham & Chicken

Recipe Ingredients

36		Fresh shrimp won ton
8 cups	1896ml	Chicken broth
1 tablespoon	15ml	Light soy sauce - or to taste
2 tablespoons	30ml	Dry sherry
1/4 teaspoon	1.3ml	White pepper
1/3 cup	20g / 0.7oz	Cornstarch mixed with 1/3 - cup water
1 teaspoon	5ml	Asian sesame oil
2		Egg whites
2		Green onions - trimmed and
		Minced
3 tablespoons	45ml	Minced fresh cilantro
2 tablespoons	30ml	Minced Smithfield ham or - prosciutto
		Peanut or corn oil for - deep-frying

Recipe Instructions

Heung Tao Yee Foo Won Ton is rarely seen on the English side of the Chinese menu. The dumplings are deep-fried 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 deep-fry won ton:

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

Deep-fry 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 3-quart 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.

Source:
Nancy Lam's Wok Wiz

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