Asian Wan Tan Soup

Ingredients

• 10 dried Mu-Err mushrooms
• 400 g shrimp (raw, kitchen ready)
• 2 cm ginger
• 1 bunch scallions
• 2 tbsp Chinese rice wine
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp honey (acacia honey)
• 1 egg (separated)
• Salt
• ground pepper
• 250 g spring roll wrapper (TK-Asialaden min. 1 pack)
• 0.5 l fish stock
• 3 tbsp rice wine
• 1 tbsp Lemon Juice
• 1 tbsp fish sauce
• 1 tbsp Sesame oil
• Salt
• Pepper
• scallion rings (for garnish)

Instructions

1. 1.

   Pour the mushrooms with plenty of boiling water and let them soak; remove shrimp tails and roughly chop the meat into a blender. Peel the ginger, trim the scallions, coarsely chop both and add to the mixture. Drain the mushrooms, pat dry, remove tough stems, add spices and egg yolk, briefly blend vigorously so everything is well mixed. Chill. Spread the wrappers side by side on a lightly floured surface. Drop 1 tsp of filling into each center, brush edges with egg white. Fold into triangles, press edges firmly and roll slightly. Tie ends together into a knot, pressing again. Combine all soup ingredients in a pot, bring to a boil, season, add more water or spices if needed. Place the wan-tans into the boiling broth, lower heat and let simmer for 3-5 minutes.

2. 2.

   Serve in soup bowls garnished with scallion rings.