Title: FRIED SHRIMP WON TON SOUP WITH SMOKED HAM & C
Categories: Chinese, Soups
Yield: 6 servings
Stephen Ceideburg
36 Fresh shrimp won ton
8 c Chicken broth
1 tb Light soy sauce, or to taste
2 tb Dry sherry
1/4 ts White pepper
1/3 c Cornstarch mixed with 1/3
-cup water
1 ts Asian sesame oil
2 Egg whites
2 Green onions, trimmed and
-finely minced
3 tb Minced fresh cilantro
2 tb Minced Smithfield ham or
-prosciutto
Peanut or corn oil for
-deep-frying
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.
