Prawn Short Soup

13 Ingredients

Number of servings

1tablespoons cornflour
1/2teaspoons sesame oil
1packets gow gee wrappers (see tip)
300grams green prawns, peeled and de-veined
6 slices ginger
50grams snow peas, sliced
2 cup wombok, shredded
3 shallots
1tablespoons kecap manis
5 cup chicken stock
1 egg, lightly beaten
1 stem lemongrass, bruised (see tip)
1/3 cup water chestnuts, drained

Method

Step 1 of 5

Finely chop prawn meat, water chestnuts and shallots. Combine in a bowl with cornflour, egg and sesame oil.

Step 2 of 5

Separate wrappers and lay on a chopping board. Spoon 1 teaspoon of mixture into the centre of each wrapper. Dampen edges with water. Fold in half. Press edges together to seal.

Step 3 of 5

In a large pan, bring the stock to the boil with ginger and lemongrass. Reduce heat and simmer for at least 5 minutes.

Step 4 of 5

Drop prawn gow gees, a few at a time, into hot stock and cook until they float to the surface. Remove with a slotted spoon to serving bowls. When all of the gow gees are cooked, remove the ginger and lemongrass from the stock and discard.

Step 5 of 5

Add Wombok, snow peas and kecap manis to stock and bring back to the boil. Ladle into bowls and serve immediately. Tip 1: Gow gee wrappers are available in the refrigerated cabinet in Woolworths. You can also use wanton wrappers or fresh lasagne sheets, and cook until tender. Tip 2: To ‘bruise’ lemongrass, lay it on a chopping board and hit with a rolling pin. This splits the lemongrass, allowing the flavour to be released.