SXM-Info Logo   Tai Chi Restaurant

Shrimp Dumpling Soup

Shrimp Dumpling Soup
Tai Chi Restaurant Logo 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.

Tai Chi Restaurant Logo

Shrimp Dumpling Soup

4-6 servings

For the soup:
10 cups chicken broth
6 coin-size slices fresh ginger,
  smashed with the blade of a knife
4 cloves garlic, smashed
4 ounces rice wine or dry sherry
shells from 1 pound shrimp
¼ cup Thai fish sauce
stems from ½ bunch cilantro
8 ounces sliced bamboo shoots

For the dumplings:
1 pound medium shrimp,
  shells and veins removed
¼ cup minced cilantro

¼ cup grated carrot
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

Combine the chicken broth, the ginger, garlic, the rice wine, the shrimp shells, cilantro stems, and fish sauce in a stock pot. Bring to a boil, turn down the heat and simmer gently for 20 minutes. Strain out the solids and return the broth to the pot.

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.

Sylvain Pereira Sylvain Pereira at Select Wine Cellar suggests a fresh white wine from Provence, 2008 Chateau Miraval Cuvée Terre Blanche. The grape is rolle, the wine is clean and long lasting with citrus flavors and white flowers. Another choice would be a dry Muscat, the 2007 Domaine Boudau from Vins de Pays des Ccôtes Ctalalanes, fruity like a muscat with peach apricot flavors and a dry finish. Select Wine Cellar Logo

Back to Orient Beach Recipes | SXM-Features

© all rights reserved
Designed by
KC Consulting