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1
Pour sufficient hot water over the tangerine peel in a small bowl to cover completely.
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2
Soak till softened, about 20 min.
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3
Drain the peel and mince.
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4
Make the filling: Stir the fish mousse, shrimp, Chinese celery, green onion, ginger, egg white, salt, sesame oil, pepper and tangerine peel together in a small bowl till well mixed and spongy.
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5
For the Wontons: Place 1 heaping teaspoonful of the filling in the center of each wonton wrapper.
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6
(Keep the remaining wrappers covered with a damp kitchen towel or possibly plastic wrap to prevent them from drying out.)
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7
Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to create a triangle.
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8
Healthy pinch the edges firmly to seal.
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9
Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the corners together firmly to seal.
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10
Repeat with the remaining wrappers and filling, covering the formed wontons with a damp kitchen towel to prevent them from drying out.
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11
For the Seafood Marinade: Stir the rice wine, sesame oil and pepper together in a small bowl till blended.
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12
Toss the shrimp and scallops gently in the marinade till coated.
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13
Set aside for 10 min.
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14
For the Dish: Bring a large pot of water to a boil over high heat.
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15
Add in the wontons and cook till they rise to the surface, about 5 min after the water returns to a boil.
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16
Drain well.
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17
Meanwhile, bring the stock to a boil in a separate pot.
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18
Adjust the heat so the stock is simmering, then stir in the marinated shrimp and scallops and the snow peas.
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19
Simmer till the seafood is cooked through, about 3 min.
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20
Slide the cooked wontons and Char siu into the broth and season the broth with salt and pepper.
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21
Ladle the soup into large hot bowls, dividing the wontons, shrimp, scallops and snow peas proportionately.
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22
This recipe yields 4 servings.
