Fennel Soup with Wontons
Rinse, trim and cut the green of the leeks lengthwise into very thin strips and cut the white of the leeks into thin rings. Peel and chop the shallots and garlic. Rinse, trim and chop the fennel. Saute shallots, garlic and fennel in hot oil. Add curry paste and leeks and saute. Pour in vegetable broth and coconut cream. Gently simmer for approximately 15 minutes. Then puree and season with soy sauce.
Loosen oysters from the shells and pat dry. Place each on a sheet of wonton wrapper. Moisten edges slightly and form into a package, pressing firmly. Fry in hot oil for about 2 minutes until golden brown. Remove, drain on paper towel and sprinkle with heated fennel honey.
In hot oil, briefly fry the thinly cut leek. Let drain on paper towel. Fill soup in bowls, garnish with leeks and serve with oyster wontons immediately.