Arugula & Shrimp Wontons in a Ginger Broth

INGREDIENTS

DIRECTIONS

1. Fill a large pot with water and bring it up to boiling. Once the water is boiling, add enough salt to the water that it tastes like sea-water. Add the arugula and basil and blanch for 30 seconds. Shock arugula in a bowl filled with ice water. Drain and squeeze out the extra liquid.
2. Transfer the arugula and basil to a blender and add garlic. Puree with the olive oil and season with salt and pepper to taste.
3. Pour the puree into a bowl and add the shrimp. Fold together until combined.
4. To form the wontons, have a bowl of water handy. On a flat surface, lay out a wonton. Place 1 teaspoon of the mousse in the center of the wrapper. Dip your finger in the water and run it along the edges to moisten. Fold the dough over to form a triangle. Then fold in the two corners to form a tortellini shaped wonton. Press tightly to seal. Repeat with the remaining wrappers and filling.
5. Lay wontons on a flat sheet.
6. In a saucepan, sauté the onions and ginger with 1 tablespoon olive oil until the onions start to become translucent and the ginger fragrant. Add the fish sauce to deglaze the pan.
7. Add the broth, season with salt and pepper to taste and allow the broth to heat and simmer, reducing by 20%. Stir in lime juice.
8. Heat a large pot of water and bring to a boil. Lower the wontons into the water with a slotted spoon so that the water does not splash. Cook until the wontons float to the surface.
9. Spoon broth into bowls and add 3-4 wontons per bowl prior to serving.

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