Fri, 16 February 2018
Makes 25-50 wontons
Soup base enough for 2-3 portions
Ingredients:
Wonton Soup Base:
270g chicken wing/drumstick chopped in medium sized pieces
800 ml of water
20g of ginger (peeled and sliced into chunks)
2 sprigs of spring onion
1/2 teaspoon of salt
1/4 teaspoon of white pepper
Wonton Ingredients:
1 packet of wonton wrappers
150g of minced pork
200g prawns (raw, peeled, deveined)
1-2 portions of green pak choi
Chopped spring onions to garnish
Seasonings:
1 teaspoon of cornstarch
2 teaspoon of soy sauce
1/2 teaspoon of white pepper
1 teaspoon of sugar
1 teaspoon of salt
1/2 teaspoon of via xing wine
Drizzle of sesame oil
Method:
Place all ingredients for the wonton soup base into a pot and simmer on medium heat for 25 minutes
Prepare the prawns by running them under cold water for 10mins. This helps maintain the crunch to the prawns when cooked. Depending on the size of the prawns, cut them into half, roughly 1inch pieces.
Add the pork into the diced prawns. Add seasonings and mix well.
Time to wrap the wontons. Place a wonton wrapper on a plate or flat surface, add a little bit of minced pork and prawn mixture. Line one part of the edges with water and fold over to make a triangle. It is important to make sure the wonton is properly sealed and not overflowing with mixture or else it will let water into the filling making the wonton flavourless.
To cook the wontons, place them into a medium pot of boiling water filled two thirds of the way. Cook for 8 to 10mins until the wontons float to the top of the water.
While waiting for the wontons to cook, take the soup base and laddle some of the soup into a new pot. Add pak choi. Cook for 3mins or until the pak choi is tender.
Assemble the dish by placing the wontons into a bowl, place some of the cooked pak choi to the side and pour some of the soup base. Sprinkle and garnish with some chopped spring onions.
