Chili Spiced Shrimp Wonton Soup Recipes

SICHUAN SPICY WONTON IN CHILI OIL (红油抄手)

Steps:

• Finely chop the scallions. Put the white part into a bowl (keep the green part for garnishing the dish later). Add the ginger. Pour in the water. Leave to infuse for 5 mins.
• In another bowl, mix the minced meat, egg, salt and white pepper until well combined.
• Remove the scallions and ginger then pour the water into the meat in batches while stirring in one direction until the liquid is fully absorbed.
• Lay a wonton wrapper on your hand. Dip the back of a spoon in water then use it to wet two neighbouring edges of the wrapper.
• Put the filling (about a teaspoon) in the middle. Fold the wrapper to form a triangle. Gently press to seal.
• Wet one of the sharp corners of the triangle. Put the other sharp corner over the wet corner. Press to stick two corners securely. Repeat to finish all the wrappers.
• Bring a large pot of water to a full boil. Gently slide in the wontons. Cook over high heat. Push them around with a spoon to prevent sticking to the bottom (You may cook all 40 wontons at once or in two batches depending on the size of your cookware. They need to be able to move around with ample space).
• Once all the wontons rise to the surface, cook for a further minute.
• While waiting for the wontons to cook, add all the ingredients for the sauce in each serving bowl.
• Use a slotted spoon to take out the wontons. Add them into serving bowls.
• Garnish with the green part of the scallions saved from step one. Mix well then serve immediately.
• Uncooked wontons freeze well. Lay them on a tray and keep in the freezer until fully frozen. Transfer to an airtight container/bag and put back to the freezer. Consume within 3 months.
• Follow the same procedure to cook frozen wontons. Defrosting is unnecessary and not recommended.

WONTON SOUP WITH A KICK

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

CHICKEN & SHRIMP WONTON SOUP

Steps:

• Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
• Combine all the soup ingredients and simmer while you finish the wontons.
• Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
• Wet the edges of the wontons and fold upwards so it makes a little parcel.
• Place the completed wontons onto a large plate dusted with flour so they don't stick together.
• Complete all wonton's before starting to cook them.
• Bring a large pot of water to the boil.
• When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
• Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
• Take the spring onion garnish out of the water and place a bit on top of the wonton's.
• Pour some of the soup over the top of the wonton's and serve.

SICHUAN SPICY WONTON IN RED OIL (红油抄手)

Steps:

• Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.
• Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
• Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
• Work on the wontons one at a time. Place about half a teaspoon of filling (or 1 teaspoon filling for bigger wontons) on the lower third of the wrapper. Fold the bottom side over the filling, then roll the filling all the way across to the other side of the wrapper. Brush a thin layer of egg white on one end of the wonton wrapper. Bind both ends and press them together to lock the filling inside the wrapper. Place on a big plate, a finger's width apart.
• When you've finished 10 to 15 wontons, cover them with a wet paper towel to prevent them from drying out.
• If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
• Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
• Mix the wontons well to coat them with sauce. Enjoy!
• If you are not going to cook and serve the wontons immediately, you can store them in the fridge for a day, or freeze them for up to a month. Seal the tray of wontons with plastic wrap and place it in the freezer. When the wontons are completely frozen, you can transfer them to an airtight ziplock bag to free up freezer space.
• Bring a large pot of water to a boil over high heat. Add wontons. Stir gently to prevent from sticking. Cook until bringing the water to a boil again. Turn to medium low heat. Cover the pot with a small gap on one side, to prevent from boiling over. Continue boiling for 2 minutes (3 minutes for larger wontons). Stand beside the pot the entire time and monitor the broth. If the broth starts to boil over, uncover and stir, then replace the cover. Uncover, continue cooking for another minute, or until the wontons are cooked through.

CHILI-SPICED SHRIMP WONTON SOUP

Steps:

• WONTONS:.
• Finely chop the shrimp. Put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
• Lay the wonton wrappers on work surface in a single layer and place about 1 tablespoon of the filling mixture into the middle 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 middle, securing with a little egg white to hold in place.
• SOUP:.
• Slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. Slice the scallions on the same angle.
• Place the stock, fish sauce, soy sauce, and rice wine in a large pot and bring to a boil. Add the chilies and scallions. Drop the wontons into the pot and simmer for 4-5 minutes until thoroughly heated.
• Serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.