| WONTON SOUP a la the Loo Investment Club Members These are notes only.... recipe is subject to change. 8-10 packages of medium wonton skins FILLING: 4 pounds lean pork, ground 4 pounds prawns/shrimp 1 cup jicama, diced in 1/8-inch pieces 1/2 cup of Mark's best brandy as he won't notice (or use Chinese rice wine or dry cooking sherry but use less... maybe 1/8 cup?) Fresh ginger, peeled and finely grated (use a chunk about 1x3 inches) 2 eggs Cornstarch (1/4 cup?) 1/4 cup oil, more if pork is very lean Soy sauce Hoisin sauce (1/4 cup?) Salt Testing the filling: Put a couple spoonfuls of filling on a dish and microwave for 20 seconds. Taste and adjust flavorings as needed. If it's bland now, it will be bland in the soup, too. BROTH: Swanson's Canned Chicken Broth, or water Shells from prawns/shrimp Dried cuttlefish Mama used to use a whole chicken Carrots Celery Onion When broth is done, add fresh vegies and allow to cook a couple minutes before serving: use fresh baby bokchoy or spinach. Fresh vegies Black mushrooms (soaked in hot water, drained, stems removed) or generic mushrooms work, too SERVE WITH: BBQ pork, sliced thinly (Ho Chin's is very good) Cilantro Green onion Sliced fresh jalapeno peppers Lightly cooked prawns Oyster sauce Soy sauce Hoisin sauce Hot chile oil Chile paste White pepper DIRECTIONS: 1. Wrap wontons (about 1/2 tablespoon per skin, seal the skin so juices are retained) 2. Put in hot water (rolling boil, this is a must or they will turn out weird) 3. When they float, wait a minute or 2, and bail them out. 4. Put into prepared broth. 5. Ladle into soup bowls. Everybody puts on their own toppings and table condiments |
| Here is how I usually make Won Ton Soup, which is simpler and good 'nuf. JUDY'S WONTON SOUP 6 packages thin wonton wrappers FILLING: 2 pounds lean pork, use Cuisinart to grind til coarse but even (do not overgrind into mush); or buy ground pork if you can find in with not too much fat. 3 pounds prawns/shrimp 1 cup jicama, diced in 1/8-inch pieces Fresh ginger, peeled and finely grated (use a chunk about 1x2 inches) 2 eggs Cornstarch (1/4 cup?) 1/4 cup oil, more if pork is very lean Soy sauce Salt BROTH: Swanson's Canned Chicken Broth Fresh ginger Black mushrooms or just generic mushrooms Optional: Simmer broth with the shrimp shells. Can bake the shells first to get more intense flavor. TOPPINGS: BBQ pork, sliced thinly (Ho Chin's is very good) Cilantro Green onion Sliced fresh jalapeno peppers Oyster sauce Hoisin sauce Hot chile oil White pepper Note: Be sure pot of water is at a fast rolling boil when you put the wontons in, or it will make the meat filling's texture icky. I learned that the hard way. |
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