Brown shrimp dumplings in chicken and kombu broth

by Martin Wishart
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4
30 minutes

Ingredients

  • 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

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