Cantonese Wonton Soup

Prep time: 30 mins

Cook: 20 mins

Servings: 1–2

Total: 50 mins

INGREDIENTS

1 pack of wonton wrappers, around 50
2 lb shell-on medium shrimp (0r 1lb 10oz deshelled)
4 pcs chicken thigh fillet, diced
2 tbsp. garlic, chopped finely
3 tbsp. onions, chopped finely
2 square firm tofu, diced
1 pack Lami Rice Noodle 200g (soaked in warm water for 10 minutes)
1 cup Thai Dancer Pad Thai Stir-Fry Sauce
2-3 pcs eggs
2 cups bean sprouts
1/2 cup chives, cut into 3” strips

PROCEDURE

1.On a mixing bowl, pour Sea Chef Shrimp and mix the 2 tbsp. of Shaoxing Wine.

Gently add 2 tbsp. corn starch, 1 tsp. salt, sugar, and sesame oil. Add also the 1 tsp. of white pepper powder.
Pour the egg white in the mixture and combine all the ingredients then set aside.
Prepare a wrapper and place 1 tbsp. of the shrimp mixture. Flip the corner of the wrapper inward to wrap, the fold the two sides.
Repeat these steps until you finish the filling or wonton wrapper.
Bring a medium pot of broth to boil and cook the wonton, then serve the hot soup!

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Cantonese Wonton Soup

INGREDIENTS

PROCEDURE