Perk up wanton with appetizing ginger-green chili relish. Plate of ginger-chili relish on the left of spoon.
• 4 shallots (thinly sliced)
• 1 clove garlic (peeled and chopped finely)
• ½ cup dried anchovies
• Shrimp shell and head
• Green leafy vegetable (washed and cut into shorter lengths)
• 1 packet wanton pastry
• ¾ cup chopped turnip
• ¾ cup shelled shrimp (marinated with sugar and a little salt
• 1 egg (beaten)
1. Heat up oil in wok.
2. Stir fry shrimp shells and heads until fragrant and dry. Shift ingredients to one side of wok. (Some people pound them into a powder, but I am too lazy to do that)
3. Oil center of wok again and add in crushed garlic and shallots to fry over low heat until they begin to become fragrant. Add in anchovies to stir fry until they begin to become fragrant.
4. Add water and mix ingredients.
5. Cover wok to boil ingredients. After water has boiled, turn down heat to simmer.
6. While soup is simmering, prepare wanton.
7. After 50 minutes of boiling, turn off heat.
8. Strain out ingredients and pour soup into a pot. Add salt to taste.
9. Boil green vegetables in the pot of soup just before serving.
1. Mix together shelled shrimps, chopped turnip and 1 teaspoon of cornstarch in a bowl.
2. Use a teaspoon to scoop out some turnip-shrimp mixture and place in center of wanton pastry.
3. Spread a little egg along edge of pastry and press together pastry edges as pictured above. (The egg act as glue to stick together wanton. Alternatively, use a little of the corn starch in the filling to glue the edges together.)
4. Place finished wantons in a plate or tray.
5. Boil hot water in a wok.
6. Boil wanton. Use a fluted spoon to remove cooked wanton.
7. Place cooked wanton into a tureen of vegetable soup and serve hot.
If the pastry is not available, make your own. Mix flour and water into a dough. Knead the dough.
Roll out and divide the dough into small circles.
How To Eat
You can either eat the wanton with vegetable soup or with ginger-green chili relish. (Refer to previous recipe on how to make ginger-green chili relish).
In China turnip is referred to as “the king of medicines in easing the flow of vital energy”. Traditional Chinese Medicine (TCM) uses this root vegetable to improve the flow of blood and chi (vital energy as well as comfort the internal organs. This cooling, pungent vegetable’s other main actions are to clear up indigestion and reduce pyretic phlegm. Turnip shared many therapeutic properties with radish and can be used interchangeably to treat certain ailments.
Like radish, turnip improves bile flow, which enables your body to break down cholesterol more efficiently. In fact, some people drink turnip juice to prevent gall stones and help eliminate stones that had formed- just like radish. Other ailments include clearing lung congestion problems such as bronchitis, asthma and phlegmy cough. This fiber rich vegetable is also good for indigestion problems such as bloating, gas, gastric pain, smelly flatulence and constipation.
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