Prawn Wonton Soup
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1 clove garlic, crushed
- 300grams cooked tiger prawns, shelled, deveined, finely chopped
- 1teaspoons sesame oil
- 20 wonton wrappers
- 1 baby bok choy, shredded
- 1 red chilli, finely chopped
- 1teaspoons ginger, grated
- 3 green shallots, finely chopped
- 2tablespoons rice wine
- 1 lemon, cut into wedges (to serve)
- 4 cup good quality chicken stock
- 4 dried shiitake mushrooms
- 2tablespoons Ayam light soy sauce
- 200grams chicken mince
Method
Step 1 of 5
Soak mushrooms in boiling water for 10 minutes until soft. Squeeze out excess water and finely chop.
Step 2 of 5
In a medium bowl, combine prawn, mince, shallots, ginger, garlic, sesame oil and mushrooms.
Step 3 of 5
Place a heaped teaspoon of prawn mixture in the centre of each wonton wrapper. Brush edges with a little water. Fold in half to form a triangle. Firmly press edges of wonton wrappers to seal. Fold in half along long side and press points together. Cover with a damp cloth. Repeat with remaining wrappers and filling.
Step 4 of 5
Combine stock in a large saucepan with 2 cups water, soy, rice wine and chilli. Bring to the boil and add wontons and buk choy. Cook for 5 minutes until wontons float to the surface.
Step 5 of 5
Ladle into bowls and serve with extra shallot, chilli and a wedge of lemon.
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