-
Dice the shrimps, pork and
cooked carrots separately.
-
Place the shrimps in a
mixing bowl with the pork, half egg white and the marinade.
-
Mix well and pound against
the bowl until firm and elastic.
-
Add the diced carrots and
stir evenly.
-
Chill in the refrigerator
for 30 minutes.
-
Clean the plaice and parch
in a hot oven until crisp.
-
Trim and parch the bean
sprouts in a dry wok.
-
Heat the oil in a deep
saucepan and sauté the bean sprouts and plaice.
-
Sizzle in the wine and
pour in the water.
-
Cover and simmer over low
heat for 30 minutes.
-
Strain the bean sprouts
and discard, leaving the flavored water as stock.
-
Pour in the remaining
seasoning and adjust the flavor to taste.
-
Fill each piece of won ton
pastry with 1 teaspoon filling.
-
Fold and seal tightly with
the remaining egg white.
-
Half-fill a saucepan with
water and bring to the boil. Drop in all the won ton and blanch
until they float.
-
Add 1 cup of cold water
and bring to the boil again.
-
Remove the won ton, then
refresh and drain.
-
Place the won ton into the
stock and simmer for 1 minute.
-
Scoop into a large serving
bowl and sprinkle the sesame oil and white leeks on top.
