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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
Directions
Cooking Tip
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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.
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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. |
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groundnut or corn oil for deep-frying