---------- Recipe via Meal-Master (tm) v8.02
  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
            -cup water
       1 ts Asian sesame oil
       2    Egg whites
       2    Green onions, trimmed and
            -finely minced
       3 tb Minced fresh cilantro
       2 tb Minced Smithfield ham or
            Peanut or corn oil for
   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. The finished 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
   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