Brown shrimp dumplings in chicken and kombu broth
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This quick and easy brown shrimp dumpling recipe from Martin Wishart is ready in half an hour and packs some serious flavour into each bowl. The wontons are simmered in chicken stock and punchy kombu vinegar, with some simply sliced courgette and spring onion to garnish.
First published in 2019
Ingredients
Metric
Imperial
- 16 wonton skins
- 200g of brown shrimp, roughly chopped
- 1 egg white
- 500ml of chicken stock
- 50ml of kombu vinegar
- 1 tbsp of soy sauce
- 10g of cornflour
- 1 courgette, sliced into thin circles
- 1 spring onion, finely sliced
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
In a bowl, mix the chopped shrimp and egg white, then season with salt and pepper. Place a small spoonful of the mixture in the centre of each wonton wrapper and wet the edges with water, then fold the sides into the centre to create a dumpling. Set aside
- 200g of brown shrimp, roughly chopped
- 1 egg white
- sea salt
- freshly ground black pepper
- 16 wonton skins
2
Pour the chicken stock, soy sauce and kombu vinegar into a saucepan and bring to the boil
- 500ml of chicken stock
- 1 tbsp of soy sauce
- 50ml of kombu vinegar
3
Mix the cornflour with 3 tablespoons of water to create a slurry, then whisk this into the boiling stock and simmer for 3 minutes
- 10g of cornflour
4
Add the wontons and sliced courgette to the stock and poach for 3 minutes. Divide the broth and courgettes between 4 bowls, add 4 wontons to each and garnish with the chopped spring onion
- 1 courgette, sliced into thin circles
- 1 spring onion, finely sliced
First published in 2019
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