<SHRIMP WONTON SOUP>
＜Yield> 4 servings
<Prep time> 15 mins
<Cook time> 6 mins
100g fish cake
110g shrimp( 13 small pieces/ 1 cup worth)
1 tsp of kombu dashi powder
½ tsp of salt
1 cup of chopped spring onion
1 tsp of toasted sesame seed
2 tsp of Toasted sesame oil
1 tsp of potato starch
6 cups of water
1 tbsp of Asian chicken stock powder
1 tsp of soy sauce
1 stalk of bok choy
1/2 cup of sliced leek
1: Remove the shell of shrimp and devein it. Massage with potato starch and salt, then rinse them. Chop them into small pieces.
2; Chop spring onion into small pieces. Put fish cake into the food processer and blitz it until it’s pasty. Mix with chopped spring onion, konbu dashi powder, toasted sesame seed, and toasted sesame oil.
3: Wrap 1 tsp of process2 with the gyoza wrapper.
4; Boil the chicken stock. Add sliced leek , stem of bok choy and 3. Cook it for about 4mins over mid heat. Add leaf part of bok choy and grated ginger. Cook it for another 1mins. Adjust the taste with salt and soy sauce. Serve it on your bowl. Enjoy dumplings with dipping sauce( mayo +soy sauce).
<Miwa’s tips> ※Watch more on YouTube!
・For the fish cake, please pick the one which is fluffy and soft.
・Fish cake will expand when it’s cooked in the soup. try not to wrap more than 1 tsp.
・Use any stock you want for your soup.
Store the soup and dumplings separately. The dumplings will last up to 3weeks in freezer, 4 days in fridge.