Recipe of Homemade Shrimp Wonton Soba
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Make Quick Shrimp Wonton Soba. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shrimp Wonton Soba, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp Wonton Soba delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shrimp Wonton Soba is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have Shrimp Wonton Soba using 27 ingredients and 10 steps. Here is how you can achieve that.
Make sure to make extra servings of the soup base!
Ingredients and spices that need to be Get to make Shrimp Wonton Soba:
- 250 grams shrimp
- Soup base
- 5-6 cups chicken stock
- 1 cup rice wine (you may substitute with white wine)
- 2 cups soya or cashew milk, or water
- Shrimp wontons
- 2 cloves garlic, grated
- 1 thumb size ginger, grated
- 2 green onion, chopped
- 1 egg white
- 1 tsp soy sauce
- 1 tsp rice wine
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 1/2 tsp cornstarch
- Pinch pepper to taste
- Wonton wrapper
- To assemble
- Soba or ramen noodles
- 1 clove garlic, grated
- 1 tbsp tsuyu
- Bokchoy
- 1 ajitsuke tamago (ramen egg)
- Spring onion, chopped thinly
- Toasted sesame seed
- Sesame oil
- Chili oil
Steps to make Shrimp Wonton Soba
- Peel off skin and head of shrimp. Clean and set aside shrimp.
- Saute the shrimp skin and head in oil at medium heat. Once it change color, make sure to press the shrimp head to release the juice.
- Add the rice wine to deglaze the pot. Add the chicken stock and soya milk. Bring to boil and then turn down heat to a simmer. Simmer for 30 minutes.
- Prepare the wonton filling by chopping the shrimp into a paste-like consistency. Place the shrimp in a bowl and add the rest of the ingredients. Mix well until combined.
- Wrap in wonton wrapper and set aside. Make sure its tightly sealed.
- Once the soup base has finished simmering, remove the shrimp head and skins. Place this in a colander and press out any remaining juice into the soup pot. Keep warm.
- Bring a pot of water to boil. Add salt. Blanch the bokchoy for 20-30 seconds. Set aside.
- In the same pot of water, cook the soba or ramen. See packaging direction. Set aside.
- Once the noodles are done, cook the wonton. Drop into the boiling water and cook for no more than 2 minutes or the wrapper will start to melt. Set aside.
- To assemble, grate 1 clove of garlic and place at the bottom of the bowl. Put 1 tbsp tsuyu. Ladle in the soup base then mix. Add the soba or ramen, wonton, bokchoy, ramen egg and spring onion. Garnish with sesame seed and a little sesame oil and chili oil. Serve hot and enjoy.
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