Oyster Wonton with Lemongrass Broth

Ingredients:

Wontons

12 oysters, shucked

½ lb. bay scallops

12 wonton wrappers

1 tsp. oyster sauce

Cornstarch

Broth

1 qt. water

2 stalks lemongrass, cut into 3” pieces and smashed

2 oz. ginger, peeled and sliced

4 cloves garlic, sliced

1 sprig Thai basil

2 oz. soy sauce

1 tsp. sea salt

1 tsp. Szechwan peppercorns

¼ C. scallions, chopped

Directions:

Puree scallops and mix the paste with the oysters. Place an oyster with some scallop paste into the wonton wrap and close the wonton. Place the wonton in the fridge until ready to steam.

In a saucepan, add all of the ingredients for the broth except the scallions. Bring to a simmer, cook for 10 minutes.

Steam wontons in a hot steamer for 5 minutes. Place 3 wontons in a soup cup. Strain broth over wontons to fill the cup.

Garnish with scallions and serve.

Recipe courtesy of Doreen Rivers-Graham

Serves 4