Shrimp Wonton Soup

Refrigerate the bowl, lid and blade of a food processor for at least 15 minutes.

Using 20-30 second bursts, pulse the shrimp, Ginger Puree, chopped garlic and Shrimp Base.

Scrape the bowl and pulse again.

With the motor running add the yolk and slowly add the coconut cream.

As soon as the cream is incorporated stop the machine.

Fold in the water chestnuts, parsley and chives.

Follow the directions on the wonton wrappers and fill wontons with the shrimp mixture.

Bring the prepared RC Liquid Seafood Consommé Prep to a simmer.

Drop the filled wontons into the stock for 1-2 minutes or until they float.

Serve immediately.

For a unique wonton filling, try adding 2-3 tablespoons of orange marmalade and an additional 2 teaspoons of Ginger Puree to the above shrimp mixture.

Julienne the rind of an orange and blanch.

Use them as a garnish with your shrimp and orange wontons.