Shrimp Wonton with Noodles

I’ve loved shrimp wontons with noodles since I was a child. It’s a typical Cantonese (Southern Chinese) recipe and is found in most tea cafes in Hong Kong. Most of the time wontons contain pork but I prefer those with shrimp only.

Step: 1

Soak rice noodles in a bowl of cold water until softened, about 10 minutes. Drain.

Step: 2

Bring a pot of water to a boil. Add noodles; cook, stirring occasionally, until tender, about 5 minutes. Drain.

Step: 3

Place shrimp on a flat work surface; pound with a meat tenderizer until a thick paste forms. Mix in sesame oil, salt, and pepper.

Step: 4

Place a wonton wrapper diagonally on a flat work surface. Add a spoonful of shrimp paste above the center of the wrapper. Dip a finger in egg white and dab it on the top corner. Fold top corner over to just cover the shrimp paste. Dab egg white on the fold; overlap left and right corners in the center. Repeat with remaining wrappers and shrimp.

Step: 5

Bring chicken broth and water to a boil in a large pot. Add wontons. Cook over medium-high heat until wontons float to the surface, about 5 minutes.

Step: 6

Divide noodles among serving bowls; sprinkle scallions on top. Divide wontons among bowls. Cover with hot broth.

Per Serving: 829 calories; protein 26.1g; carbohydrates 159.8g; fat 6.7g; cholesterol 101.3mg; sodium 2481.2mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.