Basil Wonton Soup
Courtesy of: Tony Ly, Basil Asian Bistro
- 1/4 lb ground pork
- 6 pieces of raw de-veined shrimp
- Wonton skin
- Napa cabbage
- Green onion
- Dried red shallots onion
- Chicken stock
- Chicken bouillon
Dice shrimp and mix with pork. Add 1 teaspoon sugar, 2 teaspoon salt, 1 teaspoon chicken bouillon.
Thinly slice cabbage approximately 1/4 cup per person.
Start medium pot of water boiling. cook cabbage in boiling water until tender and remove.
Take wonton stuffing and place on wonton skin, about thumb size, fold the skin over the stuffing and use egg wash on one end then twist over like a ribbon. Cook wontons in boiling water. When they float, allow to cook for 2-3 minutes more then remove.
Place cooked wontons in bowl, add the cooked cabbage and finish with chicken stock. Garnish with diced green onion and dried red shallots.