Source: dLife

A variation to the traditional Wonton Soup, made with shrimp, scallops, and cod fillet.

Servings

2 oz large raw shrimp
2 oz large scallops
3 oz fresh cod fillets , roughly chopped
1 tbsp fresh chives , finely chopped
1 tsp cooking sherry
1 egg whites
0.5 tsp sesame oil
0.25 tsp salt substitute
1 pinch white pepper
20 wonton wrappers
2 piece fresh romaine leaves , shredded
3.75 cup homemade fish stock
1 pinch fresh cilantro , to garnish
1 pinch fresh chives , to garnish (optional)

1 Peel and devein the shrimp. Rinse, dry on paper towels and cut into small pieces.
2 Rinse and dry the scallops. Chop into pieces the same size as the shrimp.
3 Place the cod in a food processor and process until a paste is formed. Scrape into a bowl and stir in the shrimp, scallops, chives, sherry, sesame oil, salt, and pepper.
4 Lightly beat the egg white and add to the seafood filling. Mix well, cover and leave to marinate in a cool place for 20 minutes.
5 Place 1 teaspoon of the seafood filling in the center of a wonton wrapper, then bring the corners together to meet at the top. Twist them together to enclose the filling. Do the same to the other wonton wrappers. Tie with a fresh chive, (optional).
6 Boil a large pan of water and drop in the wontons. When the water returns to a boil, lower the heat and simmer gently for 5 minutes (or until the wontons float to the surface).
7 Drain the wontons and divide them among four heated bowls.
8 Add a portion of lettuce to each bowl. Bring the fish stock to a boil. Ladle it on top of the lettuce and garnish each portion with cilantro leaves and chives.

Filled Wonton wrappers can be made ahead and frozen for several weeks.