Scallop consomme with prawn dumplings

Detailed step-by-step description of how to cook the dish "Scallop consomme with prawn dumplings". Try it by all means

Recipe «Scallop consomme with prawn dumplings» presented in category Recipes / Soups, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author sheff would need: 8 dried shiitake mushrooms, 1 carrot, coarsely chopped, 1 onion, coarsely chopped, 1 celery stalk, coarsely chopped, 500g scallops with roe , 6 eggwhites, 2 litres Campbell's Real Stock Chicken, Baby herbs, to serve , 650g green king prawns, peeled, de-veined, finely chopped, 2 green onions, finely chopped, 2 tsp finely grated ginger, 1 tbsp soy sauce, 1 tbsp Shaoxing wine*, 24 Shanghai wonton wrappers*, 1 eggwhite.

Ingredients:

• 8 dried shiitake mushrooms 
• 1 carrot, coarsely chopped 
• 1 onion, coarsely chopped 
• 1 celery stalk, coarsely chopped 
• 500g scallops with roe 
• 6 eggwhites 
• 2 litres Campbell's Real Stock Chicken 
• Baby herbs, to serve 
• 650g green king prawns, peeled, de-veined, finely chopped 
• 2 green onions, finely chopped 
• 2 tsp finely grated ginger 
• 1 tbsp soy sauce 
• 1 tbsp Shaoxing wine* 
• 24 Shanghai wonton wrappers* 
• 1 eggwhite 

Instructions

1. Soak shiitakes in 1 cup of boiling water for 30 minutes. Drain, reserving water. Using a food processor, process carrot, onion, celery, scallops and shiitakes until finely chopped. Place eggwhites, stock and reserved shiitake water in a saucepan and whisk until combined then stir in scallop mixture.
2. Cook mixture over medium heat, stirring continuously to prevent catching, until eggwhites begin to coagulate. Bring mixture just to a simmer and cook until eggwhite mixture forms a 'raft', (see note) then immediately reduce heat to low and cook, barely simmering, for 1 hour. (Temperatures above barely simmering will break the 'raft', causing the consomme to become cloudy.)
3. Gently remove pan from heat and leave, uncovered, for 3 hours or until cool. Carefully ladle consomme through a damp muslin-lined (or paper towel-lined) fine sieve placed over a bowl, taking care not to disturb eggwhite mixture 'raft'. Discard 'raft'.
4. Meanwhile, for dumplings, combine prawns, onions, ginger, sauce and wine in a small bowl. Lay wrappers out. Top each with a teaspoonful of prawn mixture. Brush edges with eggwhite then fold in 1/2 to form a triangle shape and press edges to seal. Brush 1 point of longest side with eggwhite then bring the 2 points of the longest side inwards to meet and press together to seal. Place dumplings on a baking paper-lined tray and refrigerate.
5. Cook dumplings in a large saucepan of boiling water for 2 minutes or until cooked. Drain. Meanwhile, in another pan, bring consomme to the boil. Season to taste with salt. Divide dumplings between bowls. Ladle consomme over and scatter with herbs. Serve.