Shrimp Dumplings with Watercress Soup
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Ingredients
½ pound tiger shrimp shelled and deveined
3 TBSP finely sliced scallions
2 TBSP unbeaten egg whites unbeaten - beat with fork until frothy
¼ tsp honey
pepper to taste
2 tsp nut oil (any will do)
½ tsp gin
2 quarts cold water
Watercress Soup
ingredients
3 cups chicken stock
¼ tsp baking soda
1 cup cold water
1½ TBSP minced fresh ginger
2 large bunches watercress (divided into 3 equal parts)
227 grams tiger shrimp shelled and deveined
3 TBSP (45 ml) finely sliced scallions
2 TBSP (30 ml) unbeaten egg whites unbeaten - beat with fork until frothy
¼ tsp (1.25 ml) honey
pepper to taste
2 tsp (10 ml) nut oil (any will do)
½ tsp (2.5 ml) gin
1893 ml cold water
Watercress Soup
ingredients
710 ml chicken stock
¼ tsp (1.25 ml) baking soda
237 ml cold water
1½ TBSP (22 ml) minced fresh ginger
2 large bunches watercress (divided into 3 equal parts)
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Instructions
- Chop shrimp in food processor into small pieces, not mushy
- Place shrimp in bowl and add other ingredients except water
- Mix until texture is firm like a ball
- Keep small bowl of water to keep hands moist
- Form with wet hands into 20 balls about one inch in diameter
- Bring 2 quarts of water to boil on high heat
- Add shrimp balls and return to boil.
- Cook 3-4 minutes until firm and not hard
- Turn off heat and run cold water into pot and drain
- Remove balls.
- Add the shrimp balls to the Watercress Soup and return to boil.
- Boil for one minute and turn off heat.
Watercress Soup
instructions
- Place stock and water in pot
- Add baking soda and ginger
- Bring to boil uncovered over high heat
- Add watercress and return soup to boil
Nutritional Info
Storage
Notes
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