August 13, 2018
Shrimp Molo Soup


Makes 10-12 servings
Preparation and cooking time: 45 minutes


1 piece red onion, chopped
4 pieces garlic, cloves
1 tablespoon ginger, chopped
¼ cup wansoy, chopped
1 kilo shrimp, chopped
1 tablespoon soy sauce
1 tablespoon patis
2 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
2 teaspoons ground black pepper
1 piece egg
⅓ cup flour
¼ cup spring onions, chopped
1 pack molo wrappers
1 piece egg, beaten

3 tablespoons oil
½ cup white onions, chopped
3 tablespoon garlic
½ cup carrots, sliced into sticks
4 cups chicken broth
Salt and pepper to taste
Cabbage, shredded
Toasted garlic
Spring onions, chopped finely


1. In a food processor, combine red onion, garlic, ginger, and wansoy and grind into a fine paste. Add shrimp, soy sauce, patis, rice vinegar, sesame oil, sugar, pepper, egg, flour, and spring onions and blitz until well combined.
2. Brush the molo wrapper with beaten egg and place about a tablespoon of filling into the wrapper and seal. Repeat until all filling is used.

1. In a pot over medium heat, saute onions, garlic, and carrots until fragrant and soft. Pour broth and bring to a boil. Place dumplings into soup and simmer until cooked. Add any remaining unused wrappers as well. You may opt to season with salt and pepper according to your taste.
2. Top with shredded cabbage, toasted garlic, and spring onions. Serve hot on a cold, rainy day!