Nifs Whole Shrimp Wonton Soup Recipes

CHINESE SHRIMP WONTON SOUP

Steps:

• In a large bowl, mix minced pork and shrimp with green onions, grated ginger, coriander, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.
• Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.
• In serving bowls, add all the seasonings in the bottle and set aside.
• Boil some water in pot; add wonton in to cook for around 3-4 minutes depending on the size of your wonton. Blend green vegetables too.
• Scoop around 1 cup of boiling water from the pot to the serving bowls to tune the seasoning and then transfer all the wonton and green vegetables to bowls. Pour extra water to soak the wonton.
• Serve immediately with green onion and coriander garnished.

SHRIMP WONTON SOUP

Steps:

• Mix the baking soda into some cold water, place the shrimp in it and refrigerate overnight.
• Bring the broth, shrimp shells, lemongrass, ginger and green onions to a boil, reduce the heat and simmer, covered, for 10 minutes before straining out the solids and seasoning with fish sauce to taste.
• Coarsely chop the shrimp, mix it into the garlic, ginger, oyster sauce, sesame oil, shaoxing wine and white pepper.
• Place 2 teaspoons of the mixture into the centre of a wonton wrapper, wet the outside edge of the wrapper with water, fold one corner over forming a triangle, seal and pull the two opposite corners along the fold back together and repeat for remaining filling.
• Bring a pot of water to boil, add the wontons and simmer until they float to the top.
• Divide the wontons between bowls and top with the broth and garnish with green onions.
• Blanch the bones by covering them in water and bringing them to a boil for 5 minutes, discard the water.
• Place everything into the pot, cover with 12 cups of water, bring to a boil, reduce the heat and simmer, covered, for 2+ hours before straining the solids.

AMAZING SHRIMP WONTON SOUP

Steps:

• To make the filling: Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fited with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff. To make the wonton: Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" as you gradually remove the fork, teaspoon or chopsticks. Squeeze the "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. To make the wonton soup: Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons and portion into serving bowls.

BAKED SHRIMP WONTONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
• Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
• Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

WONTON SOUP

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

NIF'S WHOLE SHRIMP WONTON SOUP

Steps:

• Mix all broth ingredients and bring heat in a saucepan.
• Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal.
• Fold all 3 points together and wet them to fuse them.
• Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.

SHRIMP WONTONS WITH SWEET SAUCE

Steps:

• WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
• SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
• Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
• Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
• Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
• If freezing, thaw to room temperature before frying.