🥟 Shrimp Wonton Soup

Name: Shrimp Wonton Soup
Total time: 40 min
Yield: 4
Cuisine: China · Guangdong
Ingredients: 300 g raw peeled shrimp; 30 wonton wrappers; 1 tbsp grated ginger; 2 spring onions, finely chopped; 1 tsp sesame oil; 1.2 l clear broth; Salt and white pepper to taste

Origin: China · Guangdong

390kcal

per serving · 300 g

130kcal

per 100 g

24 gProtein8 g / 100 g

12 gFat4 g / 100 g

39 gCarbs13 g / 100 g

Shrimp wonton soup is a bowl of silky, thin-skinned dumplings filled with chopped shrimp and fresh ginger, finished with a few drops of sesame oil and served in a clear, light broth. The wrappers turn soft and slippery while the filling stays plump and springy. It is eaten as a light meal or a comforting starter.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp, wonton wrapper

Contains glutenbecause of: wonton wrapper

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Sesame

What it is made of

shrimpwonton wrappergingersesame oilbroth

Recipe

4 servings40 min

Ingredients

300 g raw peeled shrimp
30 wonton wrappers
1 tbsp grated ginger
2 spring onions, finely chopped
1 tsp sesame oil
1.2 l clear broth
Salt and white pepper to taste

Method

Chop the shrimp coarsely and mix with ginger, half the spring onions, sesame oil, salt and white pepper.
Place 1 tsp of filling in the centre of each wrapper, wet the edges and fold into a parcel, pressing to seal.
Bring the broth to a simmer and season it lightly.
Boil the wontons in a separate pot of water for 3–4 minutes until they float and the filling turns pink.
Divide the wontons between bowls, ladle over the hot broth and top with the remaining spring onions.

How to make it lighter

Fill the bowl with extra greens such as bok choy and serve fewer wontons for a lighter meal.
Measure the sesame oil: 1 tsp is about 40 kcal, and a few drops are enough for aroma.
Choose a low-fat clear broth and skim any fat from the surface.

History

Wontons have been eaten in China for many centuries, and the shrimp-filled Cantonese style became a staple of Guangdong and Hong Kong noodle shops. Today shrimp wonton soup is served across China and in Chinese restaurants worldwide.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Shrimp Wonton Soup and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →