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Ingredientes
- 1 piece dry tangerine peel, abt 1 1/2" square
- 1/4 lb fish mousse
- 1/4 lb uncooked medium shrimp shelled, deveined, and finely minced
- 2 stalk Chinese celery chopped (or possibly 1/4 c. minced celery leaves and one stalk regular celery, chopped)
- 1 x green onion trimmed, chopped
- 1 tsp grated ginger
- 1 x egg white
- 1/4 tsp salt
- 1/4 tsp sesame oil
- 1/8 tsp freshly-grnd white pepper
- 16 x wonton wrappers
- 2 tsp Chinese rice wine or possibly dry sherry
- 1/4 tsp sesame oil
- 1/8 tsp freshly-grnd white pepper
- 12 x uncooked medium shrimp shelled, deveined
- 6 x sea scallops halved horizontally
- 6 c. seafood stock (or possibly canned chicken broth)
- 16 x snow peas ends trimmed
- 12 x thin slices Char Siu
- 1/4 tsp salt
- 1 pch freshly-grnd white pepper
Direcciones
- Pour sufficient hot water over the tangerine peel in a small bowl to cover completely. Soak till softened, about 20 min. Drain the peel and mince.
- Make the filling: Stir the fish mousse, shrimp, Chinese celery, green onion, ginger, egg white, salt, sesame oil, pepper and tangerine peel together in a small bowl till well mixed and spongy.
- For the Wontons: Place 1 heaping teaspoonful of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with a damp kitchen towel or possibly plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to create a triangle. Healthy pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the corners together firmly to seal. Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out.
- For the Seafood Marinade: Stir the rice wine, sesame oil and pepper together in a small bowl till blended. Toss the shrimp and scallops gently in the marinade till coated. Set aside for 10 min.
- For the Dish: Bring a large pot of water to a boil over high heat. Add in the wontons and cook till they rise to the surface, about 5 min after the water returns to a boil. Drain well.
- Meanwhile, bring the stock to a boil in a separate pot. Adjust the heat so the stock is simmering, then stir in the marinated shrimp and scallops and the snow peas. Simmer till the seafood is cooked through, about 3 min. Slide the cooked wontons and Char siu into the broth and season the broth with salt and pepper. Ladle the soup into large hot bowls, dividing the wontons, shrimp, scallops and snow peas proportionately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 474 | |
| Calories from Fat 33 | 7% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1179mg | 49% |
| Potassium 394mg | 11% |
| Total Carbs 76.59g | 20% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.42g | 0% |
| Protein 29.72g | 48% |
