Cantonese Style Shrimp Wonton 鮮蝦雲吞 + NYC Dumpling Festival 2016 | Yi Reservation

If working with shell-on shrimp, follow this instruction to de-shell, devein the shrimp. Keep the shrimp shell. Cut each piece of shrimp into 2-3 pieces depending on the size. Transfer to a bowl. Separate the egg white from egg yolk. Use egg white to marinate the shrimp. Save the egg yolk for later. Add all the shrimp marinade ingredients to the shrimp and mix in one direction until the ingredients are fully incorporated. About 3 minutes. Cover and leave in the fridge for 20 minutes. To make a light and clear seafood soup, combine the shrimp shell from step 1 and 4 cups of water in a pot and bring to boil. Remove as much foam as possible. Simmer the shrimp shell for at least one hour or up to 3 hours. Drain and use the soup to serve wontons. Combine the egg yolk with 1tbsp of water to make an egg wash. To assemble wonton, place one wonton wrapper on your palm in diamond position. Use a butter knife to place one or two pieces of shrimp on one corner of the wrapper. Flip the corner of the wrapper inward to wrap the shrimp and roll the wrapper one more time. Gently squeeze out any air left inside Wet one side of the two corners with egg wash Bring the two long corners together to form a “boat” shape. Repeat these steps until you finish the filling or wonton wrapper. Bring a large pot of water to boil and cook the wonton for 3 minutes. Gently stir the wonton to prevent from sticking to the bottom of the pot. Serve with shrimp soup from step 3.