fabulous fast food with Asian flavours
  
Cuisines
Chinese
Thai

Search Recipes

List Recipes
In Alphabetical Order
By Ratings
By Most Recent

Articles
Cooking Ingredients
Cooking Techniques
Equipments
Chinese Vegetables
Sauces
Chinese Tea
How to Use Chopsticks
More Articles ...

Wonton Wrapper Crisps Soup

Categories: 




  (0 reviews)
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
Bookmark recipe with:

DeliciousDelicious | DiggDigg | RedditReddit | FacebookFacebook

Ingredients

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

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.

Wonton Wrapper Crisps Soup

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.



Google

Member Login
 Login:
 
 
Forgot Password   

General
Contact Us
Sitemap
RSS Feeds 

Resources
Learning Chinese

Terms & Conditions  ·  Privacy
Copyright © 2010 OrientalCookbook.co.uk