Warm up to a bowl of Jessica Tong's ginger chicken broth with homemade shrimp wontons.
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450g shrimp (peeled and roughly choppef)
1 tbsp grated ginger
2 cloves finely-minced garlic
2 tbsp sesame oil
1 tbsp light soy sauce
1/2 tsp salt
1/2 cup chopped scallions
3 cups chicken broth
2 tbsp grated ginger
1/2 a bunch cilantro
1 green onion, sliced
In a large bowl, combine all ingredients (except wrappers).
With a potato masher or fork, mash mixture, but keep shrimp cunky.
Fill each wrapper with 2 tsp of mixture, fold, and seal.
Cook wontons in boiling water jus until they float, then transfer to soup.
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