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fried shrimp wonton soup with smoked ham

Ingredients For fried shrimp wonton soup with smoked ham

  • 36
    fresh shrimp wontons
  • 2 Tbsp
  • 3 Tbsp
    cilantro, fresh and chopped
  • 2
    green onions, finely chopped
  • 2
    egg whites
  • 1 tsp
    sesame oil
  • 1/3 c
    cornstarch, mixed with 1/3 cup water
  • 1/4 tsp
    white pepper
  • 2 Tbsp
  • 1 Tbsp
    soy sauce, light
  • 8 c
    chicken broth
  • peanut oil

How To Make fried shrimp wonton soup with smoked ham

  • 1
    To deep-fry wonton: Preheat a wok or deep saucepan over medium-high heat until hot.
  • 2
    Add at least 2 inches oil; heat to 365.
  • 3
    Deep-fry the wonton in batches, without crowding and turning occasionally, for 2 to 3 minutes or until golden brown.
  • 4
    Remove with a skimmer, drain on paper towels.
  • 5
    Put wontons in a shallow 3-quart soup tureen.
  • 6
    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.
  • 7
    Fold in sesame oil; remove stockpot from heat.
  • 8
    Lightly beat the egg whites just to break them up a bit.
  • 9
    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.
  • 10
    Pour soup over wontons, garnish with chopped onions, cilantro and ham (or prosciutto); serve hot.

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