Lychee Wine served with Prawn and Water Chestnut Dumpling Soup
I miss Hong Kong. My brother lives there, and it is such an incredible place to eat, have a drink and go shopping. On one of my trips to Hong Kong to see my brother, he took me to a ritzy restaurant where they served me the hottest dish I have ever eaten. It was a huge bowl full of baked chillies, with a few pieces of hidden chicken that was very tasty. What made this bearable, was the fact I was cooled down & inebriated from the lychee wine they kept serving us. I have always remembered this drink and decided on a whim to make up the recipe. My fiancee will attest to the fact that the cocktail is so delicious, and packs a punch. You're best off going to an asian grocer to source this stuff… and not drinking too much lychee wine before attempting to make the wontons.
1 Shot of lychee syrup (from a can of lychees in syrup)
2 Shots of lychee juice (I bought a lychee drink for this)
1 Shot of vodka
1 Shot of white wine
1 lychee
Ice
Bruised Kaffir Lime Leaf
Get out your shaker and combine liquids over ice. Mix well then serve in a chilled glass, with one lychee in the glass. Garnish with a bruised kaffir lime leaf.
For the prawn and waterchestnut dumplings:
10 Large Prawns - shelled, cleaned, chopped
14 water chestnuts
2 cloves of garlic
1 Tablespoon of finely chopped ginger
1 Tablespoon of Soy Sauce
1 Tablespoon of Rice Wine Vinegar
2 Tablespoons of chopped coriander
Wonton Wrappers
Chicken Stock
Shitake Mushrooms
Bok Choy
Lemon Grass
Bamboo Steamer
Combine chopped prawns, chestnuts, garlic ginger, soy, rice wine vinegar & coriander in a bowl and season with salt and white pepper.
Lay out the wonton wrappers, paint the edges of the square with water using your finger. Place the a spoon sized dollop of the mixture in the centre of the wonton. Fold over the wonton wrapper and press together firmly. Dust in flour and set aside.
Simultaneously bring to the boil some water to steam the wontons, and some chicken stock for the broth. Once the water is boiling steam the wontons in a bamboo steamer for 5 minutes. For the broth, add some bruised lemon grass stems and a chunk of ginger to the chicken stock. Add some soy sauce to taste. Season well with white pepper. When boiling add the shitake mushrooms, bok choy, and boil for a minute.
Place the steamed wontons in a bowl, and pour over the broth with the shitake mushrooms and bok choy. Garnish with coriander, and shaved shallots.
