We usually head over to Tai Chi on Friday nights to catch the action in La Place, the center of Orient Village. Many French from the metropole have come here as retirees or to work, leaving behind some of the rules and regulations that France and the Euro-zone countries are so keen to impose. The courtyard is the center of activity and on Friday it gets even more lively as vendors arrive and a band seranades one and all.
¼ cup sliced green onion
1 clove garlic, mashed to a paste
1 tablespoon minced fresh ginger
2 tablespoons Thai fish sauce
1 teaspoon sesame oil
1 package wonton wrappers
Cilantro sprigs for garnish
Place half the shrimp, the carrot, green onion, ginger, garlic and cilantro in a food processor. Add the fish sauce and sesame oil, and pulse until the ingredients are well blended. Remove the mixture to a bowl. Chop the remaining shrimp by hand into small dice, and fold into the shrimp and vegetable mixture.
Have ready a bowl of cold water and a pastry brush. Lay a few wonton wrappers on a flat surface and place a teaspoon or so of filling in the center of each. Moisten the edges of the wrappers with the pastry brush dipped in water. Fold the wrapper to make a triangle, and press the edges well to seal. Bring a shallow pot of water to the boil, lower the heat and maintain at a simmer. Bring the pot of broth to a simmer and add the bamboo shoots. Gently cook the shrimp dumplings in the boiling water for two minutes, a few at a time, being careful they don't stick together. Remove with a spider or slotted spoon, drain briefly, and add to the pot of simmering broth. When all the shrimp dumplings have been added, cook gently for a minute or two, and divide the dumplings, broth, and bamboo shoots among flat soup plates. Garnish with cilantro sprigs.
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