Shanghai Style Won Ton Soup
8 oz shrimp (30 small)
1 teaspoon cornstarch
1/2 teaspoon salt
8 oz ground pork
1 tablespoon chopped green onion
1/4 teaspoon finely chopped ginger
1 tablespoon soya sauce
1 tablespoon sesame oil
2 teaspoons salt
1 tablespoon water
1 teaspoon Chinese white cooking wine
6 cups soup stock (can be beef, chicken, pork, veggie, your choice)
30 pieces won ton skins
Marinate shrimp in a small mixing bowl in cornstarch and salt.
Place ground pork in a bowl, add egg, green oniion, salt, sesame
oil, soya sauce, wine, ginger. Stir with 1 tablespoon of cold
water, mix until it thickens.
Place 1/2 teaspoon of pork mixture in the centre of each wonton
wrapper, along with 1 shrimp. Wrap into won ton shape. Heat soup
stock with 1/4 teaspoon of salt and 1/4 teaspoon of soya sauce
until boiling. Sprinkle with some sesame oil.
Drop won tons into a deep pot of boiling water, allow to boil for
a few seconds, reduce to medium heat and allow to cook for 3 minutes.
Drain won tons, then place them into the soup. Serve in individual