*  Exported from  MasterCook  *
                             SHRIMP WONTON SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Foreign                          Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Raw shrimp, shelled,
                         -deveined, rinsed and
      1/2   c            Water chestnuts, plunged
                         -into boiling water and
                         Refreshed in cold water,
                         -drained and chopped
    2       ts           Soy sauce
    1       tb           Rice wine or sake
    1 1/2   ts           Sesame oil
      1/2   ts           Salt
      1/4   ts           Freshly ground pepper
    1 1/2   tb           Minced fresh ginger
    1 1/2   tb           Minced scallions
    1                    Egg white, lightly beaten
    1 1/2   tb           Cornstarch
                         TO ASSEMBLE:
   48                    Wonton skins
                         Cornstarch for dusting
                         TO FINISH:
    4       c            Homemade chicken broth
    1       t            Salt
      1/2   ts           Sesame oil
   10       oz           Fresh spinach, stems
                         -removed, rinsed and drained
   Place the shrimp in a linen dish towel or on paper
   towels and squeeze out as much moisture as possible.
   Chop the shrimp to a paste in a food processor fited
   with a steel blade or by hand.  Place the water
   chestnuts in a towel and squeeze out as much moisture
   as possible. Place the shrimp paste, water chestnuts,
   soy sauce, rice wine, sesame oil, salt, pepper,
   ginger, scallions and egg white in a mixing bowl.
   Using your hand or a spoon, stir vigorously in one
   direction to combine the ingredients evenly. Add the
   cornstarch and stir to blend. The mixture should be
   Use a fork, teaspoon or two chopsticks to place a
   scant teaspoonful of the filling in the center of each
   wonton skin.  Gather the edges of the skin together
   around the filling and squeeze to form a “waist” as
   you gradually remove the fork, teaspoon or chopsticks.
   Squeeze the “waist” and the ends shut to enclose the
   filling.  The finished dumpling should look like a
   drawstring purse.  Place the finished dumplings on a
   tray that has been lightly dusted with cornstarch.
   Heat 3 quarts of water to boiling in a large pot.  Add
   the wontons and cover.  Once the water is boiling
   again, cook for about 4 minutes or until they rise to
   the surface.  Remove with a long-handled strainer and
   drain. Discard the water.  Heat the chicken stock,
   salt and sesame to boiling. Add the spinach and cooked
   wontons and portion into serving bowls. Serve.
   Makes 4 servings.
   Per Serving:  82 Calories, 9 g Protein, 6 g
   Carbohydrates, 2 g Fat, .4 g Saturated Fat, 44 mg
   Cholesterol, 494 mg Sodium.
   [Nina Simonds, The Washington Post; Jan 29 1992]
   Posted by Fred Peters.
   Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
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