Lemongrass Broth with Shrimp Wontons
- For garnish
- 1 Tbsp Sesame seeds
- For the soup
- 5 stalks Lemongrass
- 1 red chili pepper
- 2 centimeters fresh ginger
- 4 Lime leaves (found in the Asian aisle)
- 1 l Chicken broth
- freshly ground peppers
- 8 round Wonton wrapper (frozen, found in the asian aisle)
- 100 grams shrimp (peeled and deveined)
- 5 sprigs cilantro
- 2 garlic cloves
- 1 Tbsp soy sauce
- 2 Tbsps sesame oil
- 4 scallions
- 100 grams young, fresh Spinach
For the soup: Knock lemongrass flat. Rinse red chile peppers and cut into slices. Peel ginger, dice finely and boil with lemongrass with lime leaves, red chile pepper and broth and cook for 25-30 minutes over medium heat. Season with salt and pepper.
Thaw wonton sheets and spread out. Rinse shrimp and pat dry. Rinse cilantro, shake dry and pluck off the leaves. Peel garlic and chop coarsely. Add soy sauce with oil, shrimp, cilantro and garlic in a blender and puree. Season with pepper. Put 1-2 teaspoons of shrimp mixture into the center of a wonton sheet, brush edges with cold water, fold and firmly press the edge.
Rinse and trim scallions, shake dry and cut into rings. Rinse and spin dry the spinach. Bringlemon chicken stock again to a boil, add finished wontons and cook for about 3 minutes. Divide spinach and scallions into soup bowls, top with broth and place 2 wontons into each bowl. Serve garnished with sesame seeds.