Chinese Shrimp Wonton Soup #FishFridayFoodie

This a light 'Chinese dumpling' soup ... comforting for this cold weather. I love this clear wonton soup. 

We had this soup as a complete meal and were blissfully satisfied...mmm.. yum..

Serves 3
Ingredients
For the Filling
100 Grams Shrimps - - peeled, deveined & chopped

100 Grams Whole Shrimps - made to a coarse paste 
Wonton wrappers as required
1 Teaspoon Fish Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Sugar
¼ Teaspoon Ground Pepper
1 Spring Onion - white and greens Chopped
A pinch of Salt

For the Soup
A drizzle of Sesame Oil
1 Tablespoon Spring Onion - white chopped
1 Teaspoon Sesame Oil
1 Teaspoon Fish sauce
1 Teaspoon Sugar
1 Small Carrot - sliced in roundels
3 Button Mushrooms - cut into big pieces
1 Cup Water - from the cooked wontons
500 ML Chicken Stock - I used homemade
1/2 Teaspoon Vinegar - optional - I added
Salt to taste

For Garnishing
1 Spring Onion - chopped
1 Fresh Red Chilly - crushed or paste

Method

To make the Wontons
In a large bowl, mix shrimps chopped and the paste with green onions, fish sauce, , sesame oil and salt. Stir it until the filling becomes sticky and you get a paste texture.Spoon  in a teaspoon of  filling,  in the center of the wrapper. Wet the edge with your finger and seal the wrapper.  Assemble the wonton one by one, keep aside.
Boil 3 -4 cups of water in pot - bring it to a rolling boil add wontons in to cook for around 3-4 minutes or unitl the wontons begin to float. Spoon them out and place them in individual serving bowls. Reserve this water for making the soup.

To Make the Soup
In a pan drizzle some sesame oil add the chopped white part of the onions fry till brown and crisp. Keep aside,

In large pot / vessel heat sesame oil add the onion, carrot, mushrooms and saute for a minute then add the chicken broth, water, fish sauce, browned onions and salt to taste. Bring it to a boil, cover and simmer for 5 minutes. Take off flame. Add vinegar and the soup is ready.

In serving bowls, pour the soup over the wontons, garnish with spring onion and a little red chilly paste... Serve and enjoy this hot comforting soup on a cold day.... yum....

I am enjoying this ...

Sending this to Fish Friday Foodies - Hosted by Wendy Klik and Stacy Livingston Rushton - theme for chilly February - seafood stews and soups of the world.

Labels : Soup, Fish Friday, Shrimp, Wontons, Healthy, China, Chinese Shrimp Wonton Soup

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