RECIPE · SHRIMP · STARTER

Wonton of Bavarian Shrimp
in Asian-Style Soup

This recipe lets the fine flavor of Bavarian shrimp tartare come into its own. Thanks to the kitchen-ready tartare there's no peeling and chopping of shrimp, making preparation especially quick and uncomplicated. Fresh ginger and spring onion aromas refine the tender wontons, while the aromatic Asian-style soup forms the base — a light, refined dish in no time.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Medium

  • Prep 45 min

  • Hand-Folded

  • Ginger · Spring Onion · Soy

Ingredients:

  • 100 g Bavarian shrimp tartare
  • 400 ml Asian-style Bavarian shrimp soup (ready-made base)
  • 1 thumb-thick piece of ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • Salt and pepper
  • 1 tbsp soy sauce
  • 1 bunch of spring onions (⅓ for the filling, the rest to garnish)
  • Approx. 12 wonton wrappers (frozen, from the Asian grocery store)

How to cook it:

  1. Prepare the filling: leave the shrimp tartare to defrost for about 2 hours at room temperature, then place it in a bowl. Finely chop the ginger and garlic and add them to the tartare. Finely chop a third of the bunch of spring onions and add them to the mixture as well. Season with 1 tbsp soy sauce, salt and pepper, and mix well.

  2. Place the wonton wrappers on the work surface as a diamond, with one point facing up.

  3. Using a brush, lightly moisten the edges of the wrapper all the way round with water.

  4. Place a well-heaped teaspoon of the shrimp filling in the center of the wrapper.

  5. Fold the bottom corner of the wrapper up to the top corner to form a triangle. Press the edges firmly to seal in the filling.

  6. Hold the folded wonton point-down in both hands. Pull the two outer corners slightly forward, brush one corner with water and press the corners together so that a tortellini-like shape forms.

  7. Prepare the soup and cook the wontons: pour the Asian-style soup into a saucepan and bring to the boil. Divide the filled wontons into about 3 batches and carefully add them to the soup one batch at a time (dilute with approx. 100 ml water if necessary). Simmer for about 3–5 minutes, until the wontons are cooked through and tender.

  8. Divide the finished wontons straight into soup bowls and pour the hot Asian-style soup over them.

  9. Cut the remaining spring onions into rings, scatter them over the top and season to taste with a little freshly ground pepper.