This is my Cantonese Shrimp Wanton Noodles Soup with fried lard(bak U po) and fried shallot.Don't forget my chilli padi with squid sauce too.
This is Mishu dinner,but today she refused to eat shrimp wrapped wanton in soup.I think she prefer the fried shrimp wanton.She only eat noodles,not green mustard leaf and shrimp wanton.
Quick and Easy Wanton Soup Base Mix condiments.All the cooking instruction on the back of this packet . Made in Japan.
Dry Shrimp Flavor Cantonese Noodles also know as "Har Chi Mein".It's very easy and quick to cook.Must have in my pantry beside Mee Hoon.
Cook Shrimp Wanton removed from boiling water.If it's too long inside the boiling water,the wontan skin break and detached from meat.
Shrimp Wanton in hot boiling pot.
Nicely fold Cantonese Wanton waiting for the water to boil.
Yesterday I saw Travel Channel by Anthony Bourdian discoverybourdain No Reservation in Hong Kong.Through out his show,he eating every foods that available in Hong Kong.On of the screen shot, he having "Wonton Noodles Soup"in a very busy restaurant.I been dreaming of that wonton noodles soup whole night.So here I am,making my own style Cantonese Wonton Noodles Soup.I used Dry Shrimp Flavor Noodles (Har Chi Mein) and Wonton Soup Base Mix .My big mistake ,I didn't wash green mustard for many time .Elliot complaint that he taste soil in his soup.He had wonton and soup only.This noodles soup is easy to make,just need a some time to prepare wrapped wonton ahead of time.
I use 2 qt of boiling water to make soup base.And another 4 qt pot to boil water to cook wrapped wonton.I add a cube of Knorr's shrimp into the boiling soup base pot for stronger shrimp flavor.After 10 minutes I sieve up the cook wonton and put on the side.I add 3 bundles of dry shrimp noodles into the boiling water to cook for 5 minutes.Then I add some green mustard into the soup base.Prepare shrimp noodles in a bowl with some cook wonton and scoop the soup base mix into it.Garnish with fried shallot and fried lard(bak U pok).
It's quite easy and fast to make this meal.Next time I'm going to try with some BBQ Pork or Chicken(Char Siew).Or maybe I'm going to make dry style wonton noodles(Kwan Loh Mein).Mishu like noodles,so it's quite easy for me to cook our meal.
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8 comments:
I know bak U po is not good for me but I need to know. Which part of the fat do you use? Any pix of the fat part before you cut it out???
Beachlover, bak U poh is good with Hokkien Mee and CKT but too bad lah not good for us :) I saw this wanton soup base in the store but didn't get it because not sure if is nice or not. Maybe I should get a packet to try it out.
beachlover,
Your One-Ton Mee looks so good... Now you mentioned shrimp wanton, I'm going to make some too.
Jane..I know Bak U Pok is bad,that why I seldom use it.I buy family vaccum pack of boneless pork,so I removed the top part and use it.
Gert,Usually I throw away the fat but this vaccum of pork look good.That why CKT and Hokkien taste yummy!!..I didn't realise the soup base made in Japan until I read while posting here.I guess it's like hondashi,for clear soup or clam soup.If you don't have homemade stock,this base mix is not bad.
Cat..thanks..hehehe!! I just chin-chai masak only..remember to post your shrimp wonton for us..
beachlover, how do you fold your wanton? Next time you show the picture how to wrap the wanton ya!
Kak Zue,ok.next time I wrap wonton,tangkap gambar post here but I need hubby help to hold camera.When is your next trip to NY again?
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