Shrimp Wonton Soup

Name: Shrimp Wonton Soup (Xia Hun Tun Tang)
Yield: Makes 20 wontons or serves 6 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 4 cups (1 liter) water; 1 green onion (scallion), trimmed and cut into small rounds, to garnish; 20 store-bought wonton wrappers; ¼ teaspoon sugar; ½ teaspoon Chinese rice wine or sherry; 3 dashes white pepper; ½ teaspoon sesame oil; 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; ½ teaspoon oil; 1 cup (250 ml) water; 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; 8 oz (250 g) shelled and deveined medium-sized raw shrimp; 1 green onion (scallion), trimmed and cut into small rounds, to garnish; 1 teaspoon oil; 1 tablespoon chopped yellow chives (½ in/1.25 cm lengths); ¼ teaspoon chicken bouillon powder; ¼ teaspoon salt; ½ teaspoon Chinese rice wine or sherry; ¼ teaspoon fish sauce; Salt, to taste

Xia Hun Tun Tang

Preparation info

Makes 20 wontons or serves
6
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

A few years ago, while traveling in Hong Kong, I chanced upon a mom-and-pop noodle joint that served the best shrimp wontons in the world. As simple as it sounds, finding perfect shrimp wontons with the right texture, ample filling, and great taste is not that easy these days.

Great shrimp wontons should be tightly packed into the wrapper and the shrimp has to be fresh, big (always a plus), and most of all, its texture has to be crunchy so every bite of the shrimp just “bounc

Ingredients

Asia
China
Soup

Ingredients

Method