Fried Shrimp Won Ton Soup with Smoked Ham

This is not your neighborhood takeout wonton soup. Instead of boiling the wontons in the broth, this banquet-style version fries the shrimp wontons first until they puff up crispy and golden, then crowns them with hot, silky broth at the table. The contrast of crunchy shells softening slowly as they soak up soup is what makes the dish memorable.

The broth itself is a textbook Chinese banquet soup: chicken stock fortified with light soy, dry sherry, and white pepper, thickened with a cornstarch slurry to give it body, and finished with egg whites poured in a thin stream while you stir the pot in slow circles. Those whites set into lacy, cloud-like ribbons in seconds. Smithfield ham minced fine on top is the flavor signature: a dry-cured Virginia ham that tastes uncannily similar to Jinhua ham, which is what a Chinese chef would reach for traditionally.

Chef Tips

• Keep the frying oil at 360°F (180°C). Hotter and the wontons brown before heating through; cooler and they absorb grease.
• Stir the broth in a steady circular motion while pouring the egg whites. Fast stirring creates fine threads; slow stirring makes big ribbons.
• Assemble the soup at the last minute. The wontons soften beautifully once submerged but lose their crunch quickly.
• Smithfield ham is sold at most specialty shops. If unavailable, use Serrano or Spanish jamon for a similar cured depth.

Variations

• Swap shrimp wontons for pork-and-shrimp or vegetable wontons.
• Stir in a handful of baby bok choy or spinach at the end for color and crunch.
• Finish with a drizzle of chili oil for a fiery upgrade.