Shrimp And Scallop Dumpling Soup - cooking recipe

Ingredients

Shrimp and Scallop Dumplings
3 ounces shrimp, shelled and deveined
3 ounces scallops, shelled
2 teaspoons sake
2 teaspoons cornstarch
fresh ginger
1 egg white
1/8 teaspoon salt
white pepper
Soup
2 1/2 cups low sodium chicken broth
1 2/3 cups dashi stock
2 teaspoons light soy sauce
white pepper
1 stalk celery, stringed (3 inches)
5 inches japanese leeks (white part)
Italian parsley

Preparation

Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
Shred celery and Japanese leek along fibers and soak in ice water.
Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
Basic Recipe: Dashi stock:
1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
Makes 3-4 cups.