#Recipe cashew shrimp supreme how to

Here in my recipe below, I provide step by step simple instructions to show you how to make my delicious, authentic Cantonese Hong Kong style wonton soup. The two work together to enhance the other’s flavor, without single-handedly over dominating the palate. In the proper traditional ways of serving wontons, the wonton broth is just as important of a component in a good bowl of wonton soup as the wontons themselves. Yet another way that many Westerners enjoy wontons is to deep-fry them and serve as an appetizer with sweet-chili sauce. Thin egg noodles and some bok choy or choy sum can also be added to make a Wonton Noodle Soup. Wontons are traditionally served as a meal by itself with a little bit of chopped yellow chives in a clear light broth. The best wrapping skins used by high-end wonton chefs in Hong Kong have such a smooth feel in the mouth that they are nicknamed “魚皮” (Yú pí) which literally means “fish skin” in Chinese. The delicately seasoned filling is then wrapped in high quality Hong Kong style thin wrapping skins. The wontons are mostly made up of fresh shrimp, with a little bit of ground pork. The most famous kind is the Cantonese Hong Kong-style version. Yet, many modern food lovers still debate over which local chef’s wonton is the best. Wonton soup is a beloved Chinese dish with its delicate taste and fineness appraised by poets since the Tang dynasty (618 – 907 AD). Foodies and veteran Chinese wonton chefs hold high standards to judge a good wonton soup from an inferior one. Wonton Soup and dumplings have always been an obsessed favorite of mine since I was a young girl in Hong Kong.

Recipe cashew shrimp supreme