Shrimp Wonton Soup

Ingredients
For the Shrimp:

• 1 tsp baking soda
• 1 pound shrimp (It should be peeled and deveined. Reseve the Shells)

• 2 green onions
• 2 stalks lemongrass, peeled and crushed
• 1 inch piece ginger
  
• 6 cups wonton broth or chicken broth or chicken stock or ham broth
  
• fish sauce to taste

• 1/2 teaspoon sesame oil
• 1/2 teaspoon white pepper
  
• 1 teaspoon garlic, grated
• 1 teaspoon shaoxing wine or dry sherry
  
• 1 teaspoon ginger, grated
• 1 teaspoon soy sauce
  
• 2 teaspoons oyster sauce
  
• wonton wrappers

• 2 green onions, sliced

1. Put the shrimp in a mixture of baking soda and cold water. Refrigerate it overnight.

1. Bring the broth, shrimp shells, lemongrass, ginger and green onions to a boil, reduce the heat and simmer, covered, for 10 minutes before straining out the solids and seasoning with fish sauce to taste.
2. Bring to boil the following ingredients: green onions, shrimp shells, ginger, lemon grass and the broth. Let it simmer then in a low heat, covered.
3. Wait for 10 more minutes before straining out the ingredients leaving the new broth then season it with fish sauce to taste.

1. Mix the ginger, garlic, sesame oil, oyster sauce, shaoxing wine an white pepper on a coarsely chop shrimp.
2. On a wonton wrapper, place 2 tsp of the mixture, put some water outside its edge just to put wet on it, then fold it forming a triangle shape, seal and pull the two opposite corners along the fold back together and repeat for remaining filling.
3. Bring a pot of water to boil, add the wontons and simmer until they float to the top.

1. Divide the wontons between bowls and top with the broth and garnish with green onions.

• 2 pounds pork bones
  
• 1 ham bone
  
• 1 chicken carcass
  
• 1 dried stockfish or 1 ounce dried shrimp or scallops
  
• 1 inch piece ginger

Instructions

1. Blanch the bones by covering them in water and bringing them to a boil for 5 minutes, discard the water.
2. Place everything into the pot, cover with 12 cups of water, bring to a boil, reduce the heat and simmer, covered, for 2+ hours before straining the solids.

Option: Chill the broth in the fridge and skim off any fat from the top before using.