Shrimp & Scallop Wonton Soup

I would have never thought I would be able to make Wonton soup myself. I have always loved wonton soup - well from Chinese Take-Out, but home-made… That never crossed my mind!

It was from an episode of the Take Home Chef on TLC with Chef Curtis Stone that I stumbled onto what seemed to be a good recipe. Would I end up getting in way over my head? Not exactly. In fact, these tiny little delectable food purses are indeed somewhat easy to make. Actually, they are really easy to make. After I finished two I was very excited. When I got to about 15, well to be honest I started getting bored. But the monotony of making them was worth it, as the soup was very delicious - and what I thought to be better than most Take-Out.

What I found lacking in the recipe was the absence of those tiny bits of spare rib that always end up at the bottom of the take-out container. I had to add it, and by cooking the meat in the stock, it really lends to a much richer flavor broth.

 

Recipe: Shrimp & Scallop Wonton Soup

Adapted from a recipe by Curtis Stone

 

 

Ingredients

 

2 jumbo scallops
1 large egg yolk
4 ounces/120 g shrimp, peeled, deveined and coarsely chopped
1 leaf of Chinese (Napa) cabbage, finely chopped
3 tablespoons/45 ml Tamari soy sauce, divided
1 teaspoon/5 ml plus 2 tablespoons/30 ml  rice wine (yellow rice wine), divided
3/4 lb Pork Spare Rib
¾ teaspoon/about 3 ml toasted sesame oil, divided
1 tablespoon/15 ml oyster sauce
1 small garlic clove, finely chopped
Cornstarch, for dusting
24 won ton wrappers
2 quarts chicken stock
1 large baby bok choy, cut lengthwise into thin strips

 

To make the won tons:

Place the scallops in a food processor. Blend the scallops into a coarse puree. Blend in half of the egg yolk (discard the remaining yolk). Transfer the scallop puree to a medium bowl.

Stir the shrimp, cabbage, 1 tablespoon/15 ml of soy sauce, 1 teaspoon/5 ml of rice wine, ¼ teaspoon/1.25 ml of sesame oil, the oyster sauce and garlic into the scallop puree. Lightly dust a baking sheet with cornstarch.

Place one won ton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the won ton wrapper. Lightly brush the edges of the won ton wrapper with a little water.

Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling. Moisten 2 folded corners with water then bring the corners together and press firmly to adhere. Place the won ton on the prepared baking sheet. Repeat with the remaining wrappers and shrimp mixture.

To make the soup:

Place the stock in a medium pot. Add the 3/4 lb spare rib and bring to a boil over high heat. Let simmer until meat is fully cooked. Remove meat from stock and put aside. Add the remaining 2 tablespoons/30 ml of soy sauce, 2 tablespoons/30 ml of rice wine, and ½ teaspoon/2.5 ml sesame oil to the stock.

As broth is at a rolling simmer, add the seafood won tons. Allow to cook for approximately 4 minutes or until the filling is cooked through. Add the bok choy to the soup then ladle the soup. Cut the meat off the ribs into bite size pieces and add to soup for garnish.

 

 

Serve hot.

 

 

Yields: Around 22 Wontons