Asparagus Soup with Shrimp Dumplings (Wan Tan)

Ingredients

• 400 g white asparagus
• 400 g green asparagus
• 1 l poultry broth
• 1 Garlic clove
• 1 cm ginger
• light soy sauce
• 2 tbsp coarsely chopped Thai basil
• 1 tbsp Sesame seeds
• 200 g shrimp (raw and peeled)
• 1 chili pepper
• 1 tsp fresh grated ginger
• 1 tsp Sesame oil
• a pinch of sugar
• Salt
• 12 Wan Tan dough sheets

Instructions

1. 1.

   Trim the white asparagus whole, peel only the lower third of the green asparagus and cut off the woody ends. Wash these with their skins and add them to a pot with the broth. Peel the garlic and ginger and slice both into thin rounds. Add 2-3 tbsp to the onion skins and bring to a boil. Simmer for about 10 minutes, then strain through a sieve.

2. 2.

   For the Wan Tans wash the shrimp, pat dry and finely chop. Wash, deseed and finely chop the chili pepper as well. Mix the shrimp, ginger, sesame oil, sugar and salt thoroughly. Spoon the filling onto the center of each dough sheet. Brush the edges with water and fold into triangles.

3. 3.

   Cut the asparagus into pieces. Add the white asparagus to the boiled broth and simmer for about 5 minutes. Then add the green asparagus and the Wan Tans to the soup. Let it cook for another 6-8 minutes, season with soy sauce, then finish by adding Thai basil and sprinkling sesame seeds before serving.