January 29, 2003 - by Chef Al Levinsohn
2 19-ounce cans of coconut milk
2 teaspoons of ginger, peeled and sliced
4 stalks of lemon grass, cut 1 inch and crushed*
8 lime leaves torn in half*
1/4 cup of fish sauce*
2 teaspoons of sugar
1/2 teaspoon of samble paste*
2 teaspoons of fresh lime juice
8 fresh mussels, bearded
12 shrimp wontons - recipe follows
1 roma tomato, diced at service
1/4 cup of chopped cilantro, at service
1. Combine first eight ingredients and bring to a slow simmer. Thin as necessary with chicken stock.
2. Add mussels and cook just until open. Poach wontons in lightly salted boiling water for 3 minutes.
3. Place 3 wontons, and 2 mussels and dived cilantro and tomato evenly into 4 bowls. Ladle broth over wontons. Serve immediately.
*available at all Asian markets
8 ounces of raw shrimp, peeled
1 teaspoon of minced ginger
1 teaspoon of minced green onion
1 teaspoon of chopped garlic
1 teaspoon of fish sauce
1 teaspoon of chopped cilantro
1 teaspoon of samble paste
8 wonton skins
1 raw egg for sealing
1. Combine all ingredients in food processor and pulse until well combined.
2. Place approximately 1 tablespoon of mixture in each wonton, and fold over, using egg wash to seal.
3. Line up wontons on a lined cookie sheet until ready for service.