100 g Bavarian shrimp tartare -
400 ml Bavarian shrimp Asia soup - 1 thumb-thick piece of ginger, finely chopped
- 3 cloves of garlic, finely chopped
- Salt and pepper
- 1 tbsp soy sauce
- 1 bunch of spring onions (1/3 for the filling, the rest for garnish)
- Approx. 12 wonton dough pieces (frozen, from the Asian store)
This recipe brings out the fine taste of the Bavarian shrimp tartare perfectly. Thanks to the ready-to-cook tartare, there is no need to peel and chop the shrimp, which makes preparation particularly quick and uncomplicated. The fresh aromas of ginger and spring onions refine the tender wontons, while the aromatic Bavarian Shrimp Asia Soup serves as a base. This creates a light and sophisticated dish in no time at all.
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
Prepare the filling: Allow the shrimp tartare to thaw at room temperature for about 2 hours. Then place in a bowl. Finely chop the ginger and garlic and add to the tartare. Finely chop a third of the bunch of spring onions and add to the mixture. Season with 1 tablespoon soy sauce, salt and pepper. Mix well.
Place the wonton dough pieces on the work surface in a diamond shape with one point facing upwards.
Using a brush, lightly brush the edges of the dough all around with water.
Place a heaped teaspoon of the shrimp filling in the center of the wonton dough.
Fold the bottom corner of the dough to the top corner to form a triangle. Press the edges together to seal in the filling.
Hold the folded wonton in both hands with the tip facing down.
Pull the two outer corners forward slightly, brush one corner with water and press the corners together to form a tortellini-like shape.
Prepare the soup and cook the wontons: Put the Asian soup in a pot and bring to the boil. Divide the filled wontons into about 3 portions and carefully add them to the soup one by one (if necessary, dilute with approx. 100 ml water) and simmer for about 3-5 minutes until the wontons are cooked through and tender.
Distribute the finished wontons directly into soup bowls and pour the hot Asian soup over them. Cut the remaining spring onions into rings, sprinkle on top and season to taste with some freshly ground pepper.
Prepare the filling: Allow the shrimp tartare to thaw at room temperature for about 2 hours. Then place in a bowl. Finely chop the ginger and garlic and add to the tartare. Finely chop a third of the bunch of spring onions and add to the mixture. Season with 1 tablespoon soy sauce, salt and pepper. Mix well.
Place the wonton dough pieces on the work surface in a diamond shape with one point facing upwards.
Using a brush, lightly brush the edges of the dough all around with water.
Place a heaped teaspoon of the shrimp filling in the center of the wonton dough.
Fold the bottom corner of the dough to the top corner to form a triangle. Press the edges together to seal in the filling.
Hold the folded wonton in both hands with the tip facing down.
Pull the two outer corners forward slightly, brush one corner with water and press the corners together to form a tortellini-like shape.
Prepare the soup and cook the wontons: Put the Asian soup in a pot and bring to the boil. Divide the filled wontons into about 3 portions and carefully add them to the soup one by one (if necessary, dilute with approx. 100 ml water) and simmer for about 3-5 minutes until the wontons are cooked through and tender.
Distribute the finished wontons directly into soup bowls and pour the hot Asian soup over them. Cut the remaining spring onions into rings, sprinkle on top and season to taste with some freshly ground pepper.
Tip: Serve the soup with a small spoonful of crispy chili oil - this gives the wontons a spiciness and makes the soup even more aromatic. The remaining wonton dough pieces can be stored in the freezer again, as only the top layers thaw. Even dough pieces that have already thawed can easily be frozen again for the next use.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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