|
Ingredients:
For The Shrimp Dumplings
- ¼ pound medium shrimp, peeled and deveined
- 1 tablespoon minced green onion
- 1 teaspoon fish sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For The Soup
- 3 cups chicken broth or chicken stock
- 1 cup water
- 1 tablespoon fish sauce
- ¼ teaspoon salt
- 1 ½ cups coarsely chopped watercress or spinach leaves, or finely shredded Napa cabbage
Directions:
To make the dumplings, coarsely chop each shrimp into 3 or 4 pieces and put in a medium bowl. Add the green onion, fish sauce, salt, and pepper and mix well. Transfer to the food processor and grind to a very coarse paste, alternately pulsing and checking the mixture to make sure the texture remains coarse. Transfer to a small bowl and let stand 10 to 15 minutes.
To prepare the soup, bring the broth, water fish sauce, and salt to a rolling boil in a medium saucepan over medium-high heat. Reduce the heat to maintain the liquid at a gentle boil. Scoop up a tablespoon of the shrimp mixture and drop it gently into the soup, using another spoon to coax it along as needed. Continue scooping up and adding dumplings until you’ve used up the shrimp mixture, and then cook for about 3 minutes more. Add the watercress, stir well, and remove from the heat. Serve at once.
|
