Myron, Yep something's missing in the Lobster Won Ton recipe. Duh, being blonde----it's the Lobster meat. LOL That should read 1/2# cut up Lobster meat. I made enough that my daughter came over for "leftovers" last night, and earlier in the day my son picked up a couple dozen Lobster Won Tons and Lobster stock to make for their dinner. I love making Won Tons and the pork-shrimp ones freeze well IF you light flour each Won Ton and wrap carefully in plastic wrap. and place in zip lock bags. I freeze 6 to 8 in each bag which is perfect for one serving. Mary-Anne << Something missing here??? > > Ingredients: > 1/2# Thanks! Shantihhh@aol.com wrote: > > 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# cut up Lobster meat > > 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." -- «€»¥«€»§«€»¥«€»§«€»¥«€»§«€»¥«€»«€»¥«€»§«€»¥«€»§«€»¥» Myron Menaker Daytona Beach FL USA myronm@bellsouth.net | \ / _\/_ .-'-. //o\ _\/_ -- / \ -- | /o\\ jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~` "Vroom-Vroom" - Bike Week in Daytona! | | «€»¥«€»§«€»¥«€»§«€»¥«€»§«€»¥«€»«€»¥«€»§«€»¥«€»§«€»¥»