Fennel Soup with Wantans

Ingredients

• 4 oysters
• 4 wan-tan dough sheets
• 1 stalk leek
• 2 shallots
• 1 Garlic clove
• 2 bulbs fennel
• 2 tbsp oil
• 600 ml Vegetable Broth
• 1 tbsp curry paste
• 1 tsp fennel honey
• soy sauce
• 100 ml coconut cream
• oil (for frying)

Instructions

1. 1.

   Wash, trim and cut the green part of the leek into very thin strips. Slice the white part into thin rings. Peel and dice the shallots and garlic. Clean and dice the fennel. Sauté the shallots, garlic and fennel in hot oil. Add curry paste and leek, sauté briefly, then deglaze with vegetable broth and coconut cream. Simmer gently for about 15 minutes. Then puree finely and season with soy sauce.

2. 2.

   Separate oysters from shells, pat dry. Place one on each dough sheet. Slightly wet the edges and fold into a pouch shape. Press closed and fry in hot oil for about 2 minutes until golden brown. Remove, drain on kitchen paper and drizzle warm fennel honey over them.

3. 3.

   Briefly fry finely sliced leek in hot oil. Drain. Ladle soup into bowls, garnish with leeks and serve immediately with oyster-wantan.