Ingredients Jump to Instructions ↓

  1. Source: High Tides Seafood Grill - Bend, Oregon

  2. 4 cloves garlic, divided

  3. 2 1/2 pounds raw chicken bones or necks, wings and backs (see notes)

  4. 3 quarts water

  5. 4 (1/4-inch-thick) slices fresh ginger

  6. Salt, to taste

  7. 12 (21 to 25 count) raw tiger shrimp, peeled and deveined

  8. 3 1/2 tablespoons sliced green onions, divided

  9. 1 teaspoon grated fresh ginger

  10. 1 (2-inch) piece celery rib, chopped

  11. 1 (2-inch) piece carrot, chopped

  12. 2 tablespoon dry sherry

  13. 1/4 cup stir-fry sauce or soy sauce

  14. 1 teaspoon cornstarch

  15. 1/4 teaspoon dark sesame oil

  16. 1 package won ton wrappers

  17. 1 egg, lightly beaten

  18. 1/2 cup julienned carrot

  19. 1/2 cup thinly sliced bok choy

  20. 6 fresh shiitake mushrooms, sliced

  21. 1/2 cup sliced snow peas

  22. Toasted sesame seeds for garnish (see notes)

  23. 3 cloves of garlic. Place them in a large pot with the chicken, water and ginger. Bring to a boil and skim any residue from the top of the broth. Reduce heat, cover and simmer slowly for about 2 hours. Strain broth and season to taste with salt. Discard chicken bones.

  24. Skim off fat from the top of the broth (or refrigerate overnight and remove hardened fat).

  25. While the broth is simmering, chop the remaining garlic clove. Place it in the bowl of a food processor with the shrimp, 1/2 tablespoon green onions, grated ginger, celery, chopped carrot, sherry, stir-fry sauce, cornstarch and sesame oil. Pulse the food processor until a moderately fine texture is achieved. The mixture should not be a smooth puree.

  26. 4 corners of the wrappers together above the filling and pinch together firmly. Place on a paper towel-lined plate, cover and chill until ready to use. This should make at least

  27. 30 won tons. Make ahead and freeze if desired.

  28. 5 to 8 minutes or until the shrimp is cooked and the wrappers are tender. About 2 minutes after adding the won tons, add the julienned carrot, bok choy, shiitake mushrooms and snow peas.

  29. 6 soup bowls. Garnish with the remaining

  30. 3 tablespoons sliced green onions and toasted sesame seeds.

  31. 30 to 45 minutes.

  32. To toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to burn.


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