Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Bok Choy | 1 cup (70g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 wanton skins
- Roast pork and/or chicken cut in strips
- 1 bundle pakchoy (bok choy)
- Eschallot, celery
- ¼ lb carrot or a piece of pumpkin
- 1 tsp black pepper
- 2 pints water or chicken stock
- ½ tsp shee-yow (soya sauce)
- 1 dsp vetsin (MSG)
- Salt to taste
- FILLING:
- Beef, chicken, prawns or pork -- minced
- Salt and pepper to taste
- 1 egg (to bind)
- Pinch of vetsin and sugar to taste
Directions
Put the stock on to boil and then reduce the heat to allow the stock to simmer. Remove excess fat.
Chop the meat finely for the filling. Add salt, pepper, sugar, vetsin and egg yolk to bind. Put a teaspoonful on each wanton skin, fold, seal edges securely with the tines of a fork, and then paint with egg white.
Drop the folded wantons into the stock and cook for 8 minutes. Add the vegetables, seasoning and chicken or pork cut in strips. Cook for a further 2 minutes.
Put the cooked wantons into a tureen. Pour the soup over.
Category:Guyanese Recipes
Category:Guyanese Soups