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Wonton Wrapper Crisps Soup

Recipe #: 153  |  Submitted By: unknown  |  Last Modified: 28 May 2009

Description: The tender wonton wrappers, deep-fried to a crisp before being dunked in the soup, lend special character to this dish. The colour of the ingredients, suspended in the clear soup, is especially attractive.

Servings: 10-12 servings

Wonton Wrapper Crisps Soup
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Ingredients for Wonton Wrapper Crisps Soup

 groundnut or corn oil for deep-frying

 60 wonton wrappers, halved and folded in 2

 225g Caontonese roast duck with some skin, diced

 275g cooked crabmeat, broken into chunks

 100g canned bamboo shoots, thinly sliced or diced

 225g canned straw mushrooms, drained and halved or quartered

 2.5 litres prime or clear stock

 1-2 tsp salt

 pepper to taste

 1-2 tbsp thin soy sauce

 12 spring onions, cut diagonally into 1cm sections, white and green parts separated


Directions for Wonton Wrapper Crisps Soup

Cooking Tip

Wonton wrappers can be deep-fried ahead of time, if kept in an airtight container, will remain crisp for more than a week. With some salt sprinkled on them, they are quite a novelty to serve with drinks. Cantonese roast duck, is also available in some Cantonese restaurants, whole or in portions.

1. Half fill a wok or a deep-fryer with oil. Heat to a temperature of about 180°C (350°F) or until a cube of stale bread browns in 60 seconds. Add a batch of wonton wrappers, about 20 at a time; they will sizzle and expand at once. Remove to kitchen paper before they turn brown, using a hand strainer or perforated disc. Repeat until all are done.

2. Put the duck, crabmeat, bamboo shoots and straw mushrooms into the stock and bring to the boil. Add the salt, pepper and soy sauce. Add the white spring onion and finally, the wonton wrappers. (It is always better to add the wonton wrappers at the last moment so that they retain their crispness.) Dunk them with a wooden spoon. Remove from the heat and add the green spring onion.

3. Serve immediately, either from a communal bowl or in individual bowls.


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