Every month I had a tradition of making a soup for the Pastors and their wives at my church. This month it is time for the Cantonese wonton noodle soup. It is a classic meal found in most Cantonese restaurant and it is one of my favorite noodle soup I enjoyed growing up as a kid. If only my mom could see me making this myself with some help from my roommates. The method of making wonton is quite simple. My version of wonton is made of ground pork and shrimp filling. Every bite is bursting with the briny, juicy, and sweetness of fresh shrimp and pork.
The picture is of the first attempt in making it. The next patch will be much better. Some of my aunties from church gave me great advice for the ingredients and how-to. It was a fun experience and I will make it again to perfect it.
Lastly, the key to make great noodle soup is having the right type of noodle and wonton skin. Below are the exact ones you need:
Make sure they are Cantonese-style yellow wonton skin. The yellow version is made out of egg. Furthermore, it is very important to marinate the shrimp with baking soda overnight will make it crunchy and tender.
How to Make Shrimp Crunchy and Tender:
Ingredients:
1 lb peeled and deveined shrimp
1 tablespoon egg white
1 1/2 teaspoon tapioca starch (菱粉)
1 heap tablespoon baking soda
Method:
1)Peel, slit the back of shrimp, and remove veins
2)Transfer shrimp into a big (deep) bowl and add ice cold water from your fridge–you can also use regular tap water and add some ice cubes to it. Make sure the shrimp are submerged in water.
3)Add 1 heap tablespoon of baking soda into the bowl and lightly massage the shrimp with the baking soda water. Set aside for 30 minutes.
4)Rinse the shrimp thoroughly with cold running water.
5)Pat dry with paper towels. By now, you should see that the shrimp become somewhat translucent in appearance.
6)Add egg white and tapioca starch to the shrimp. Use your hand to blend well while lightly massaging the shrimp.
7)Cover the shrimp with plastic wrap and marinate overnight.
How to Make Wonton:
Ingredients:
8 oz. ground pork
3/4 teaspoon salt, plus more to taste
3/4 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1 tablespoon shaoxing wine
1 tablespoon light soy sauce
3/4 teaspoon fish sauce
1/2 cup chopped green onion
5 tablespoon minced ginger
2 teaspoons oil
1 tablespoon water
1/2 teaspoon cornstarch
8 oz. shrimp, chopped
Adaptation:
