West-Lake Shrimp Potage
Ingredients
- 1 Bamboo shoot, cooked
- ⅓ cup Chinese Parsley, chopped
- 6 pcs Won-Ton skin
- 1 Egg white
- ¼ tsp Salt
Ingredients A:
- ⅓ lb. Shrimp
- 1 tsp Cornstarch paste
Ingredients B:
- 1 Green onion
- 1 Ginger Slice
Ingredients C:
- 1 tsp Wine
- 6 cup Soup stock
Preparation
- Rub shrimp with a little salt, rinse and pat dry. Cut each shrimp into 4 pieces. Marinate with “Ingredients A”.
- Cut won-ton skin into 1 cm cubes, deep fry to golden brown. Cut bamboo shoot into pieces, same size as won-ton.
- Heat 2 tbsp oil to stir-fry “Ingredients B” for 2 minutes, add “Ingredients C”, discard “Ingredients B”, season with salt, add bamboo shoot, thicken with cornstarch paste, add shrimp, gradually add beaten egg white (stir with spetula).
- Turn off heat, pour into a soup bowl, add chinese parsley, won-ton skin, pepper. Serve immediately.