1 stephen ceideburg
36 fresh shrimp won ton
8 cup chicken broth
1 tbsp light soy sauce, or to taste
2 tbsp dry sherry
1/4 tsp white pepper
1/3 cup cornstarch mixed with 1/3 cup water
1 tsp asian sesame oil
2 egg whites
2 green onions, trimmed and finely mi, nced
3 tbsp minced fresh cilantro
2 tbsp minced smithfield ham or prosciutto
1 peanut or corn oil for deep-frying
A Recipe for
Fried Shrimp Won Ton Soup With Smoked Ham & C
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
He who eats alone chokes alone. |
| Proverb |
This Recipe for Fried Shrimp Won Ton Soup With Smoked Ham & C is one of thousands in the Recipes-to-go Asian Cookbook.
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Vengeance is a dish that can be eaten colld. |
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Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This is a recipe for Fried Shrimp Won Ton Soup With Smoked Ham & C from the recipe cookbook of Recipes-to-go (Asian)
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
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Soup and fish explain half the emotions of human life. |
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Cheese - milk's leap toward immortality. |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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Stressed spelled backwards is desserts. Coincidence? I think not! |
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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.
Posted by Stephen Ceideburg
Serves: 6
Fried Shrimp Won Ton Soup With Smoked Ham & C Recipe brought to you by Recipes To-Go