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Shrimp Wonton Soup

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Ingredients
  Wonton wrappings 40
  Chinese stock 1 1⁄5 Liter
  Spring onion 1 , chopped (For Garnish)
  Egg 1
  Sunflower oil 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Corn flour 1 Tablespoon
  Prawns 225 Gram, peeled and chopped
  Water 100 Gram (Fresh Or Canned)
  Chestnuts 1⁄2 Cup (8 tbs), drained and chopped
  Rice wine 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

To make the filling, mix the egg, sherry, salt, pepper, oil, sugar and cornflour in a bowl.
Mix in the prawns and water chestnuts.
Place 1/2 tspn filling in the centre of each wonton wrapping.
Moisten the edges with water and fold into a triangle and seal.
Fold again.
Heat the stock and keep it warm in a covered soup tureen.
Bring a large saucepan of water to the boil.
Add the wonton a few at a time, and cook until they float to the surface.
Transfer to the hot stock with a slotted spoon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Seafood

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