I call this shrimp soup...And nothing but! Yummy!Easy and very easy to make.
Recipe makes about 30 wontons, 4 servings:
medium-sized Shrimp, peeled and deveined
1/2 teaspoon white pepper
1 teaspoon cornstarch
1/4 teaspoon grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon sesame oil
1/4 teaspoon salt
wonton wrappers (square)
8 cups Chinese chicken stock
one bunch baby pak choi, halved if desired
Chopped Green Onions
1 Package Ramen noodle don't uses seasoned package
Add shrimp the white pepper, cornstarch, ginger, sugar, sesame oil, and salt. Use a wooden spoon to beat the shrimp mixture together. Cover the prawns and let them marinate in the fridge for about 20-30 minutes.
To assemble your wontons, prepare a wonton “station”: wonton wrappers, a small bowl of cold water, the shrimp mixture along with a teaspoon, and a baking sheet lined with parchment. To form each wonton, spoon a teaspoon of the prawn mixture onto one wrapper. Dip your finger in the cold water and apply it against the edge of the wrapper. Fold the wrapper in half (see below), pressing the edges
With the seam facing down, take the top two corners and bring them together, using water to make them adhere. Repeat with all the wrappers/shrimp.
Meanwhile bring a pot of water to a boil. In a separate pot, bring your chicken broth to a simmer and ensure that it is seasoned with salt and white pepper.
Quickly blanch your vegetables until tender (baby choi) and place them in an ice bath to stop the cooking. Place a few wontons in the boiling water for about 4 minutes.and next add noodles cook until tender. Transfer wontons to each bowl and add the blanched vegetables along with the hot chicken broth and noodles Serve immediately.