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1
First, peel and de-vein the shrimp. If making homemade stock, keep the shells. Discard shells if using canned chicken broth. Refrigerate the shrimp for now.
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2
To make stock from cans: Place all of the listed ingredients (except scallions) in a large stock pot. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 30 minutes. Remove ginger. Reduce heat to warm.
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3
To make stock from scratch: Place all ingredients (except scallions) into a large stock pot. Add shrimp shells. Bring to a light boil. Reduce heat to a simmer. Cover and cook for at least one hour. Be sure to keep the stock at a gentle simmer and do not stir. Skim off the foam and residue from the top of the broth using a large spoon. Do this 3 to 4 times during this period. Strain broth into a large bowl through a cheesecloth or fine mesh strainer. Discard solids. Return the clear broth to the stock pot and keep warm.
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4
For the fried shallots:
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5
Preheat oil between medium to medium-high heat in a small skillet. Add shallots and cook until they become golden brown. Transfer to a paper towel line plate. Set aside.
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6
For the wontons:
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7
Bring a large stock pot of water to a boil then turn off heat and cover while the filling is being made.
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8
Grind up the shrimp using a food processor. Place in a medium mixing bowl. Add pork, scallion, garlic, soy sauce, salt, black pepper, and the first whole egg. Use your (clean) hands to mix until well incorporated.
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9
Combine the second egg and water in a small bowl. Lay 8 wontons on a flat work surface. Brush egg wash around the edge of each wonton. Place a spoonful of the filling in the center of each wonton. Do not over-fill the wonton to prevent them from opening up during cooking. Fold one corner of the wonton to the opposite corner to form a triangle. Press edges firmly together to seal, squeezing out any air pockets during the process. Place on a greased, flat surface. Continue wrapping up the remaining 7 wontons. Repeat the entire process until all of the wontons are filled.
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10
To cook the wontons: Bring the stock back to heat but not to a boil. Bring the pot of water back to a boil. Divide wontons into three batches. Place the first batch of wontons into the water. Boil for about 6 minutes. You may need to reduce heat to a medium to prevent the stock from coming to a hard boil. It will cause the wontons to open up. Use a slotted spoon or skimmer to transfer the cooked wontons from the pot of water into the stock. Don't let the stock boil. Cook the remaining two batches of wontons in the boiling water then transfer to the broth.
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11
Add the chopped scallions (from the stock ingredients list). Serve in bowls topped with fried shallot garnish. Additional garnish suggestions: bean sprouts, chili peppers, Thai basil.
