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Receta Fried Shrimp Won Ton Soup With Smoked Ham And C
by Global Cookbook

Fried Shrimp Won Ton Soup With Smoked Ham And C
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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

  1. 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.
  2. 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.
  3. Deep-fry the won ton in batches, without crowding and turning occasionally, for 2 to 3 min or possibly till golden.
  4. Remove with a skimmer, drain on paper towels. Put won tons in a shallow 3-qt soup tureen.
  5. 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.
  6. 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.
  7. Pour soup over won tons, garnish with minced onions, cilantro and Smithfield ham. Serve warm.