I've loved shrimp wontons with noodles since I was a child. It's a typical Cantonese (Southern Chinese) recipe and is found in most tea cafes in Hong Kong. Most of the time wontons contain pork but I prefer those with shrimp only.

Catty

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice noodles in a bowl of cold water until softened, about 10 minutes. Drain.

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  • Bring a pot of water to a boil. Add noodles; cook, stirring occasionally, until tender, about 5 minutes. Drain.

  • Place shrimp on a flat work surface; pound with a meat tenderizer until a thick paste forms. Mix in sesame oil, salt, and pepper.

  • Place a wonton wrapper diagonally on a flat work surface. Add a spoonful of shrimp paste above the center of the wrapper. Dip a finger in egg white and dab it on the top corner. Fold top corner over to just cover the shrimp paste. Dab egg white on the fold; overlap left and right corners in the center. Repeat with remaining wrappers and shrimp.

  • Bring chicken broth and water to a boil in a large pot. Add wontons. Cook over medium-high heat until wontons float to the surface, about 5 minutes.

  • Divide noodles among serving bowls; sprinkle scallions on top. Divide wontons among bowls. Cover with hot broth.

Nutrition Facts

829 calories; protein 26.1g 52% DV; carbohydrates 159.8g 52% DV; fat 6.7g 10% DV; cholesterol 101.3mg 34% DV; sodium 2481.2mg 99% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/28/2018
This was okay but could use more flavor. The one and only change I made in the beginning was with the wrappers. My store had potsticker wrappers but no wonton wrappers. So I made potstickers instead of wontons but with filling and more of it. The wrapper turn into one big noodle after they float to the top so you are basically eating a big bowl of noodles with a hint of shrimp flavor. I definitely recommend adding more to your dumpling suck as chopped veggies and more seasoning. I had a handful of frozen peas and carrots that I threw in just to give it some color but that didn't really help much for flavor. This recipe is okay but bland as written. Read More