Arugula & Shrimp Wontons in a Ginger Broth
Developed by Chef Ming Tsai
- 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.
- Transfer the arugula and basil to a blender and add garlic. Puree with the olive oil and season with salt and pepper to taste.
- Pour the puree into a bowl and add the shrimp. Fold together until combined.
- 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.
- Lay wontons on a flat sheet.
- 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.
- 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.
- 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.
- Spoon broth into bowls and add 3-4 wontons per bowl prior to serving.
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