Crab Combination Soup
What You'll Need: |
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1. Cover mushrooms with boiling water, let stand 30 minutes. Drain, remove
stalks, slice mushrooms thinly. Chop shallots, cut bamboo shoots into fine
strips. Wash scallops; using sharp knife, make slit along back, and remove
dark vein; slice scallops thinly. Drain and flake crab.
2. Lightly beat egg with fork. Heat oil in small frying pan, add egg, swirl
egg in pan to coat sides and base of pan evenly. Loosen edges of pancake with
spatula, turn and cook other side. Remove from pan, roll up, slice into thin strips.
3. Put chicken stock into large pan, bring to boil. Add mushrooms, bamboo
shoots,shallots, ginger, crab meat, scallops, salt and pepper. Bring to
boil,reduce heat, simmer two minutes. Remove from heat,stir in combined water,
crumbled stock cubes, corn flour, soy sauce, and dry sherry. Return pan to
heat, stir until soup comes to boil, reduce heat, simmer, uncovered for two minutes.
4. Beat egg whites and extra water lightly, add to soup in a thin stream. Stir well.
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1. Place teaspoon of prepared filling slightly below centre of the wonton
wrapper. Brush around edges of wrapper with lightly beaten egg.
2. Fold wrapper diagonally in half to form a triangle. Press edges to seal,
press out any air pockets around the filling.
3. Brush a dab of egg on the front right corner of each triangle and on the
back of the left corner. With a twisting action, bring the two moistened
surfaces together. Pinch to seal.
4. Drop the wontons into vigorously boiling salted water, cook until they float
to the top, about 15 minutes; drain. Place three wontons in the bottom of each
soup bowl, pour hot soup over.
