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Fried Shrimp Won Ton Soup With Smoked Ham & C

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRIED SHRIMP WON TON SOUP WITH SMOKED HAM & C
 Categories: Chinese, Soups
      Yield: 6 Servings
 
 
  :          Stephen Ceideburg
       36    Fresh shrimp won ton
        8 c  Chicken broth
        1 TB Light soy sauce -- or to
  :          taste
        2 TB Dry sherry
      1/4 ts White pepper
      1/3 c  Cornstarch mixed with 1/3 --
  :       c  water
        1 ts Asian sesame oil
        2    Egg whites
        2    Green onions -- trimmed and
  :          minced
        3 TB Minced fresh cilantro
        2 TB Minced Smithfield ham or --
  :          prosciutto
  :          Peanut or corn oil for --
  :          deep-frying
  
  Heung Tao Yee Foo Won Ton is rarely seen on the English side of the
  Chinese menu. the dumplings are deep-fried then covered with broth
  garnished with lacy shreds of egg white. Thefinished soup gets a
  sprinkling of chopped cilantro, green onions and Smithfield ham.
  
  To deep-fry won ton:
  
  Preheat a wok or deep saucepan over medium-high heat until hot. Add at
  least 2 inches oil; heat to 365.
  
  Deep-fry the won ton in batches, without crowding and turning
  occasionally, for 2 to 3 minutes or until golden brown.
  
  Remove with a skimmer, drain on paper towels. Put won tons in a
  shallow 3-quart soup tureen.
  
  Bring chicken stock, soy sauce, sherry and white pepper to a boil in a
  large stockpot. Stir in cornstarch mixture and cook until soup
  thickens, about 15 seconds. Fold in sesame oil. Remove stockpot from
  heat.
  
  Lightly beat the egg whites just to break them up a bit. Stir soup in
  a circular motion while slowly and in a steady stream pouring in the
  egg whites. The whites should set within seconds into a lacy pattern.
  
  Pour soup over won tons, garnish with chopped onions, cilantro and
  Smithfield ham. Serve hot.
  
  Joyce Jue, San Francisco Chronicle, 4/15/92.
  
  Posted by Stephen Ceideburg
  
  Recipe By     :
 
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