INGREDIENTS: ts = teaspoon tbsp = tablespoon
- 8 peeled and deveined big shrimp
- 3 chives or scallions chopped finely
- 15 wonton wrappers
- 1 Bok Choy
- Water for boiling wontons
- 2 tbsp sesame oil
- 1/2 tsp chicken bouillon powder
- 1 tbsp Soy sauce
- 3 dashes white pepper
- 3 teaspoon All-purpose flour
- Pinch of salt
- 3 cups water
- 2 tbsp stock powder
- 1 Handful Culantro leaves
- 1 Handful Coriander leaves
- 1 Onion
- 7 Garlic cloves
- 4 tbsp oil
- Salt to taste
- White pepper to taste
- Rinse the shrimp and pat dry with paper towels and then cut each shrimp into 3-4 pieces.
- Add half of the chopped chives into the shrimp and marinate with the seasonings for 1 hour.
- Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces of the shrimp) filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and pinch in the middle to “seal” the wonton. Make sure the wontons are sealed tight. Repeat until the filling is used up.
- Prepare the soup first by bringing the chicken broth to boil. Add salt, white pepper, and all vegetable oil to taste.
- Add oil to the hot pan, add fine chop garlic. Cook until brown.
- Heat up another pot with water. As soon as it boils, drop all the chop Bok Choy. Cook it for 3-4 mins. Put it in cold water. Set it aside. Put wontons into the boiling water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are completely cooked and float to the top.
- Transfer the wontons out with a strainer and into the Soup and serve immediately.