FRIED SHRIMP WON TON SOUP WITH SMOKED HAM

Ingredients:

• 36 Fresh shrimp won ton
• 8 cups Chicken broth
• 1 tablespoon Light soy sauce -- or to taste
• 2 tablespoons Dry sherry
• 1/4 teaspoon White pepper
• 1/3 cup Cornstarch mixed with 1/3 -- cup water
• 1 teaspoon Asian sesame oil
• 2 Egg whites
• 2 Green onions -- trimmed and
• minced
• 3 tablespoons Minced fresh cilantro
• 2 tablespoons Minced Smithfield ham or -- prosciutto
• Peanut or corn oil for -- deep-frying

Preparation:

• the dumplings are deep-fried then covered with broth garnished with lacy shreds of egg white.
• The finished soup gets a sprinkling of chopped cilantro, green onions and Smithfield ham.
• To deep-fry won ton:
• Preheat a wok or deep saucepan over medium-high heat until hot.
• Add at least 2 inches oil, heat to 365.
• Deep-fry the won ton in batches, without crowding and turning occasionally, for 2 to 3 minutes or until golden brown.
• Remove with a skimmer, drain on paper towels.
• Put won tons in a shallow 3-quart soup tureen.
• Bring chicken stock, soy sauce, sherry and white pepper to a boil in a large stockpot.
• Stir in cornstarch mixture and cook until soup thickens, about 15 seconds.
• Fold in sesame oil.
• Remove stockpot from heat.
• Lightly beat the egg whites just to break them up a bit.
• Stir soup in a circular motion while slowly and in a steady stream pouring in the egg whites.
• The whites should set within seconds into a lacy pattern.
• Pour soup over won tons, garnish with chopped onions, cilantro and Smithfield ham.
• Serve hot.