Restaurant Recipes
High Tides Seafood Grill
Gingered Shrimp Won Ton Soup
Ingredients
- 4 cloves garlic, divided
- 2 1/2 pounds raw chicken bones or necks, wings and backs*
- 3 quarts water
- 4 (1/4-inch-thick) slices fresh ginger
- Salt, to taste
- 12 (21-25 count) raw tiger shrimp, peeled and deveined
- 3 1/2 tablespoons sliced green onions, divided
- 1 teaspoon grated fresh ginger
- 1 (2 inch) piece celery rib, chopped
- 1 (2 inch) piece carrot, chopped
- 2 tablespoons dry sherry
- 1/4 cup stir-fry sauce or soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon dark sesame oil
- 1 package won ton wrappers
- 1 egg, lightly beaten
- 1/2 cup julienned carrot
- 1/2 cup thinly sliced bok choy
- 6 fresh shiitake mushrooms, sliced
- 1/2 cup sliced snow peas
- Toasted sesame seeds for garnish *
Instructions
- Peel and smash 3 cloves of garlic. Place them in a large pot with the chicken, water and ginger. Bring to a boil and skim any residue from the top of the broth.
- Reduce heat, cover and simmer slowly for about 2 hours.
- Strain broth and season to taste with salt. Discard chicken bones.
- Skim off fat from the top of the broth (or refrigerate overnight and remove hardened fat).
- While the broth is simmering, chop the remaining garlic clove. Place it in the bowl of a food processor with the shrimp, 1/2 tablespoon green onions, grated ginger, celery, chopped carrot, sherry, stir-fry sauce, cornstarch and sesame oil. Pulse the food processor until a moderately fine texture is achieved. The mixture should not be a smooth puree.
- Lay the won ton wrappers on a clean counter. Brush the edges of each wrapper with a little beaten egg.
- Place a rounded teaspoon of filling in the center of each wrapper. Bring all 4 corners of the wrappers together above the filling and pinch together firmly. Place on a paper towel-lined plate, cover and chill until ready to use. This should make at least 30 won tons. Make ahead and freeze if desired.
- To assemble the soup, bring the chicken broth to a boil in a large pot and gently add the won tons. Slowly simmer for 5 to 8 minutes or until the shrimp is cooked and the wrappers are tender. About 2 minutes after adding the won tons, add the julienned carrot, bok choy, shiitake mushrooms and snow peas.
- Divide soup and won tons among 6 soup bowls.
- Garnish with the remaining 3 tablespoons sliced green onions and toasted sesame seeds.
Notes
* Low-sodium canned chicken broth can be substituted for the chicken and water, but be sure to simmer with the ginger and garlic for at least 30 to 45 minutes.
* *To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.
Attribution
High Tides Seafood Grill - Bend, Oregon