Spicy Soup with Shrimp Spring Rolls
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Healthy, because
Even smarter
Shrimp is full of iodine, a trace element that is hard to find in other foods. This soup also provides healthy vegetables and carbs, making it a well rounded meal that is perfect for any dinner.
If you do not eat shellfish or have an allergy, you could always use chicken for the spring rolls. If you want to add more spice, add some chile to the soup.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- 10 dried Wood Ear Mushrooms (found at Asian markets) or dried shiitake if wood ear aren’t available
- 3 cups shrimp (raw; cleaned and deveined with tails removed)
- ¾ inch fresh ginger
- 1 bunch scallions
- 2 Tbsps Sake (chinese rice wine)
- 1 Tbsp Oyster sauce
- 1 Tbsp Fish sauce
- 1 Tbsp Acacia honey
- 1 egg (separated)
- salt (to taste)
- ground peppers (preferably Szechuan pepper)
- 1 pkg Wonton wrapper (or spring roll wrappers)
- For the soup
- 2 cups fish stock
- 3 Tbsps Rice wine
- 1 Tbsp lemon juice
- 1 Tbsp Fish sauce
- 1 Tbsp sesame oil
- salt
- peppers
- snipped spring onions (to garnish)
Preparation
Kitchen utensils
1 Baking sheet, 1 Parchment paper, 1 deep bowl, 1 Hand mixer, 2 Bowls, 1 Tablespoon, 1 Fine-mesh sieve, 1 Rubber spatula, 1 Kitchen towel, 1 Brush, 1 Wire rack, 1 Teaspoon, 1 Cutting board, 1 Citrus juicer, 1 Fine grater, 1 Small knife, 1 Small bowl, 1 Whisk, 1 Wooden spoon, 1 Tea strainer, 1 Paper towel
Preparation steps
1.
Pour plenty of boiling water over the mushrooms and leave to swell.
2.
Roughly chop the shrimp and put in a blender or food processor. Peel the ginger, trim the spring onions, roughly chop both and add to the shrimp. Drain the mushrooms, remove the hard stalks and add to the shrimp with the seasonings and the egg yolk. Blend quickly, making sure that everything is mixed well. Chill for 30 minutes.
3.
Spread the spring roll wrappers out side by side on a lightly floured work surface. Put 1 teaspoon of the filling in the middle of each wrapper, and brush the edges with egg white. Fold into triangles, press the edges together well and roll up lightly. Twist the ends together in a knot and press together. Set aside.
4.
Put all the soup ingredients into a pan and bring to the boil. Check the seasoning and add more water or more seasoning if necessary. Place the wontons in the boiling hot soup, turn down the heat and cook very gently for 3-5 minutes, until done.
5.
Ladle into soup bowls, garnish with snipped spring onions and serve.
