|Shrimp & Fish Roe Wonton|
|Shrimp & Fish Roe Wonton Noodle Soup|
Shrimp & Fish Roe Wonton
24 large shrimps
3 tbsp baking soda
ice water, enough to cover shrimp
1 clove garlic, finely minced
1 tbsp grated ginger
1 stalk green onions, finely minced
2 tbsp soy sauce
1/4 tsp sesame oil
1 tsp white pepper
1 tsp cornstarch
4 tbsp tobiko (flying fish roe)
1 egg white
Shell and devein the shrimp. Mix baking soda into ice water. Soak shrimp in ice water solution for 15 min.
Drain shrimp. Rinse. Drain shrimp again.
Mix garlic, ginger, green onion, soy sauce, sesame oil white pepper and cornstarch together in a large bowl. Toss the shrimp into the mixture. Cover and let marinate in the refrigerator for at least 1 hour.
Cover unused wonton wrappers with a damp towel while you are working to prevent them from drying out.
Brush egg white on one side of a wonton wrapper. Place 1 shrimp and a pea-sized amount of tobiko in the middle of the egg washed side of the wonton wrapper. Fold one corner to the opposite corner to form a triangle, carefully pressing out the air before you completely seal the wonton. If you want, you can also bring the other two corners together to make a bishop's hat shape.
Unused wrappers can be frozen for future use.
Place wontons on baking sheet, make sure they do not touch. Freeze for at least 4 hours before placing in a freezer bag or container. Cook from frozen, do not thaw.
Bring a large pot of salted water to boil. Add wontons one at a time, making sure that water stays boiling. Stir and let cook for about 5 min. Remove from water with a slotted spoon.