Haaa.....this dish is my hubby's most favorite dish. Everytime I cooked wonton soup, he will not eat any other food. Usually, we used pork and shrimp, but since we are eating fish only, so I substituted the pork to fish. And the taste is good even more!! To us, fish wonton has better taste than pork wonton :). You have to try it. I bet you'll like it ;).

Wonton Soup

100 gr fish paste
100 gr fillet fish, chopped
100 gr medium size shrimp, chopped
1 tbsp sweet cooking rice wine “aji-mirin”
1 tbsp salt soy sauce
2 tbsp kikkoman soy sauce
1 tsp pepper
1 tbsp sesame oil
4 cloves of shallots, minced
2 tbsp vegetable oil
3 tsp tapioca starch
1 egg
1 pack of wonton skin

1 ltr fish broth (you can use Knorr or Maggi)
4 stalks of cilantro, chopped
2 tbsp fish sauce
2 tbsp kikkoman soy sauce
1 tsp pepper

Mix fish paste, fillet fish and shrimp, mixed well. Set aside
Fry shallots in a fyring pan until fried well, then sift it into fish batter (including the oil), mixed well.
Add sweet cooking rice wine, salty soy sauce, kikkoman soy sauce, pepper, sesame oil, mixed well.
Add spring onion, tapioca starch and egg, mixed well.
Scope 1 teaspoonful batter onto wonton skin, then wrap it into wonton form.
For Soup: boil fish broth, soy sauce, fish sauce and pepper, boiled well.
Sift wonton into the fish broth, boil until the wonton floats. Ready to serve.

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