250g / 8 oz. medium-sized shrimp, shelled and deveined
15-20 wonton wrappers
2.5cm / 1 inch grated fresh ginger
5-6 button mushrooms, sliced thinly
For the marinade:
4-5 coriander stems, finely chopped
½ tsp sesame oil
½ tsp fish sauce
½ tsp soy sauce
½ tsp corn flour / corn starch
For the soup:
1 L / 4 cups low sodium chicken broth
1 tsp sesame oil
1½ tbsp fish sauce
1 tsp light brown sugar or regular sugar
3 tbsp fresh lime juice (approx. 1½-2 limes)
1-2 small pak choys, leaves separated
Optional: hoisin sauce, coriander leaves - to serve
In a bowl, combine half the ginger and marinade ingredients, except the corn starch. Cut the shrimp into small pieces and add them to the bowl. Sprinkle with the corn starch, mix well and allow to marinate for 1 hour.
Put about 1 teaspoon shrimp in the centre of the wonton wrapper. Dampen the corners of the wrapper with a little water and pinch together to seal, as you would for a ravioli. Make sure the wontons are sealed tight or they will open while cooking and the filling will be lost in the cooking water. Continue until the filling is used up.
In a small bowl, combine the sesame oil, fish sauce, sugar and lime juice.
Pour le broth in a saucepan, add the remaining ginger and bring to a boil. Turn the heat to medium, add the sesame oil/fish sauce/sugar/lime mixture, drop the pak choy leaves and simmer until ready to use.
Bring another pot of water to the boil. As soon as it boils, drop wontons into it. Cook for about 3-5 minutes, or until the wontons start floating, stirring occasionally.
Put the mushrooms at the bottom of the bowls. Add a few wilted pak choy leaves from the broth on top. Using a slotted spoon, fish out a few wontons (about 4-5 per person) and lay them on top of the pak choy. Add a ladle or two of hot broth and serve immediately.
Optional: top with hoisin sauce and/or coriander leaves
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