Asian soup with shrimps-Wan Tan

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wan Tan leaves and shrimps thaw. Peel and clean the carrots and cut 4 longitudinal notches with a channeller. Cut the carrots into thin slices. Wash and clean the celery and cut it diagonally into thin slices.

2. 2

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into thin strips. Cut the chilli pepper lengthwise. For the soup, boil 1 1/2 litre of water, 1 teaspoon of salt and chilli pepper.

3. 3

   Spread the Asian sauce through a sieve into the water. Cook the carrots and celery in the soup for 1-2 minutes (al dente), then remove. Cover the soup and take it off the stove. Wash shrimps, dab dry and chop very finely.

4. 4

   Cut the chives into thin rings. Mix half of the chives and prawns and season with fish sauce and asia sauce. Place Wan Tan leaves next to each other and put 1 teaspoon of filling in the middle of each.

5. 5

   Brush the edges with water and press the corners together in the middle. Press the edges together as well. Lightly brush the bamboo steamer basket (or similar steamer insert) with oil. Put Wan Tan in portions.

6. 6

   Fill a wok or deep pan 1/4 full with water (the steamer basket must not touch the water), bring to the boil. Place the steamer basket inside. Cook for about 10 minutes over the hot steam. Pour hot water into the pan if necessary.

7. 7

   In the meantime, drain the bamboo shoots in a sieve. Let the soup simmer for about 3 minutes. Add vegetables, bring to the boil and season with salt, pepper and asia sauce. Add chives to the soup.

8. 8

   Pour the soup into bowls and add the Wan Tans.

Nutrition Facts

KCAL
120 kcal

CARBS
20 g

FATS
1 g

PROTEINS
10 g