Fried Shrimp Wonton Soup with Smoked Ham
cornstarch, mixed with 1/3 cup water
green onions, finely chopped
cilantro, fresh and chopped
To deep-fry wonton: Preheat a wok or deep saucepan over medium-high heat until hot.
Add at least 2 inches oil; heat to 365.
Deep-fry the wonton 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 wontons 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 wontons, garnish with chopped onions, cilantro and ham (or prosciutto); serve hot.