Shrimp Wonton with Noodles

I've loved shrimp wontons with noodles since I was a child. It's a typical Cantonese (Southern Chinese) recipe and is found in most tea cafes in Hong Kong. Most of the time wontons contain pork but I prefer those with shrimp only.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 829 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 2 cups water
• 1 egg white, beaten
• 2 (14 ounce) cans chicken broth
• 1 tablespoon sesame oil
• 1 (16 ounce) package wonton wrappers
• ½ pound raw shrimp, peeled and deveined
• 2 tablespoons chopped scallions
• 2 (8 ounce) packages thick rice noodles (he fun)

Recipe Instructions

Step 1

Soak rice noodles in a bowl of cold water until softened, about 10 minutes. Drain.

Step 2

Bring a pot of water to a boil. Add noodles; cook, stirring occasionally, until tender, about 5 minutes. Drain.

Step 3

Place shrimp on a flat work surface; pound with a meat tenderizer until a thick paste forms. Mix in sesame oil, salt, and pepper.

Step 4

Place a wonton wrapper diagonally on a flat work surface. Add a spoonful of shrimp paste above the center of the wrapper. Dip a finger in egg white and dab it on the top corner. Fold top corner over to just cover the shrimp paste. Dab egg white on the fold; overlap left and right corners in the center. Repeat with remaining wrappers and shrimp.

Step 5

Bring chicken broth and water to a boil in a large pot. Add wontons. Cook over medium-high heat until wontons float to the surface, about 5 minutes.

Step 6

Divide noodles among serving bowls; sprinkle scallions on top. Divide wontons among bowls. Cover with hot broth.