Chili-Spiced Shrimp Wonton Soup

Ingredients

WONTONS

• 6 ounces shrimp (cooked and peeled)
• 1 garlic clove, crushed
• 1 scallion, finely chopped (green onion)
• 1 tablespoon dark soy sauce
• 1 tablespoon Thai fish sauce
• 1 tablespoon chopped fresh cilantro
• 1 small egg, separated
• 12 wonton wrappers

SOUP

• 2 small red bird's eye chilies
• 2 scallions
• 4 cups clear beef stock
• 1 tablespoon Thai fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice wine
• cilantro leaf, to garnish

Directions

1. 1

   WONTONS:.

2. 2

   Finely chop the shrimp. Put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.

3. 3

   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.

4. 4

   SOUP:.

5. 5

   Slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. Slice the scallions on the same angle.

6. 6

   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.

7. 7

   Serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.