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Ingredientes
- 36 x Fresh shrimp won ton
- 8 c. Chicken broth
- 1 Tbsp. Light soy sauce, or possibly to taste
- 2 Tbsp. Dry sherry
- 1/4 tsp White pepper
- 1/3 c. Cornstarch mixed with 1/3, c. water
- 1 tsp Asian sesame oil
- 2 x Egg whites
- 2 x Green onions, trimmed and chopped
- 3 Tbsp. Chopped fresh cilantro
- 2 Tbsp. Chopped Smithfield ham or possibly, prosciutto Peanut or possibly corn oil for, deep-frying
Direcciones
- 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 minced cilantro, green onions and Smithfield ham.
- To deep-fry won ton:Preheat a wok or possibly deep saucepan over medium-high heat till warm. Add in at least 2 inches oil; heat to 365.
- Deep-fry the won ton in batches, without crowding and turning occasionally, for 2 to 3 min or possibly till golden.
- Remove with a skimmer, drain on paper towels. Put won tons in a shallow 3-qt soup tureen.
- Bring chicken stock, soy sauce, sherry and white pepper to a boil in a large stockpot. Stir in cornstarch mix and cook till soup thickens, about 15 seconds. Mix 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 minced onions, cilantro and Smithfield ham. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 10 | 15% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 651mg | 27% |
| Potassium 279mg | 8% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.54g | 0% |
| Protein 3.46g | 6% |
