[CH] Tom-Yum and Thai sources & Lobster Won Tons in Tom Yum Broth

Shantihhh@aol.com
Tue, 5 Mar 2002 00:23:45 EST

Risa,

Fortunately with so many Thai and Oriental Markets out here in the SF Bay I 
am fixed for ingredients both dry and fresh.  However, my friend Kasma 
Loha-Unchit has some approved and relaible sources suggested on her site 
http://www.thaifoodandandtravel.com.

The Tom Yum cubes I sent you well I just found them for 3/$1.00 or by the 
case of 24 for $5.99.  LOL  I like a mixture of the paste and cubes plus 
Lemon Grass and Kaffir Lime.

In fact I made Lobster Tom Yum Broth with Lobster Won Tons last night for 
dinner.  YummmmmY  Dr.  Dirt/Steve did the Boston run to his office and 
brought back 7 2# Lobsters for a Family Lobster Feed.  So I had to use the 
left over shells and meat!  He made his awesome Lobster Bisque prior to our 
indulging in the Lobsters w/butter/lime/chipotle dipping sauce.  Yep it was 
good.  :-)



Thai Style Won Ton in Tom Yum Broth
from the kitchen of Mary-Anne

  

Ingredients:
1/2# 

1/2 tsp. Minced ginger
2 cloves minced garlic

3 Scallions, chopped fine

1 Tbls. Cilantro, minced
1/3 stalk finely minced Lemon Grass (pounded)
1 pair Magrood leaves slivered finely

3 - 6 chopped Thai Dragon Chiles to your taste for hot
3 water chestnuts chopped
1/2 tab. Oyster Sauce
1/2 tsp. toasted sesame oil
generous sprinkling white pepper
1/2 tab. Fish sauce
1 1/2 tabs. cornstarch

Mix thoroughly, then add
one  beaten eggs and mix again


1 pkg. won ton wrappers
bowl of warm water to dip your fingers in to help seal the 4 corners of the 
won ton wrappers.

5 cups of water

1 cube Knorr Tom Yum
1/2 tab jarred Tom Yum/Sour Soup paste
1 stalk lemon grass cut into thirds and halved (bruise to release oils prior 
to throwing in the pot)
2 pair Kaffir lime leaves (I usually bend/krinkle them to release flavors)


Preparation:

Combine all ingredients and allow to stand for 30 minutes.


Then proceed to make the dumplings:

Lay the wrappers on a clean work surface and spoon one scant

 teaspoon of the filling onto the center of the wrapper.

Fold the edges in toward each other and squeeze along the moistened edges to 
form an envelope.  Once folded and sealed, the 2 corners of the folded side 
are moistened and then drawn together and squeezed with the finger tips to 
create a bow like dumpling.    Place each finished won ton on a floured tray 
to prevent them from sticking to the surface.

Toss the won tons into the bubbling broth and cook until floating and dough 
is translucent. This usually takes 5 to 7 minutes.  I add some large chunks 
of tomato and cook the last 2 minutes.  If desired you could also add sliced 
bok choy and quartered white fresh mushrooms and/or canned straw mushrooms 
when you toss in the won tons.  Fresh Thai Dragons can be added for extra 
heat if desired.  I don't as it over powers the delicate lobster taste.

 Prior to serving, remove lemon grass stalks and Kaffir lime leaves.

Squeeze the juice of one fresh lime to taste
Add fish sauce to taste.

Ladle into individual bowls:

Top with cilantro leaves and sliced green onions.

*If you want to make your own paste I can give you that recipe as well.

If you want to make a few extra won tons and freeze, just allow them to dry 
thoroughly prior to placing in zip lock bags.  This will allow a very quick 
tasty meal.  Especially nice for a late supper.  However Lobster texture and 
taste changes.  So if you want to make ahead and freeze my Shrimp and Pork 
Won Ton recipe is better for this purpose.

Sawadeeka


Mary-Anne

USDA Zone 9b Sunset Zone 14/15
San Francisco Bay Area

"Who plants the seed beneath the sod, and waits to see, believes in God."