Finely chop the shrimp. place them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
lay the wonton skins on a counter in a single layer and place about 1 Tbsp of filling mixture in center of each. Brush the edges with egg white and fold each one into a triangle, pressing lightly to seal. bring the 2 bottom corners of the triangle around to meet in the center, securing with a little egg white to hold in place.
For the soup, slice the chiles at a steep diagonal angle to make ling thin slices. slice the scallions on the same angle. Place the stock, fish sauce, soy sauce and rice wine in a large pan and bring to a boil. Add the chiles and scallions. drop the wontons into the pan and let simmer for 4-5 minutes.
Serve the soup and wontons in small bowls. garnish with fresh cilantro leaves sprinked over at the last minute.
Originally Submitted
7/4/2010
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