Pork and Prawn Wonton Soup
Photography by Aaron McLean.
A simple nourishing soup such as this requires a good quality chicken stock.
Serves: 4
INGREDIENTS
Stock
6 cups good quality chicken stock
1 cup Shaoxing Chinese cooking wine
2 tablespoons soy sauce
1 teaspoon sesame oil
2 star anise
1 tablespoon julienned fresh ginger
1 teaspoon sea salt
Wontons
150 grams pork mince
50 grams raw prawn meat, finely chopped
1 tablespoon finely chopped coriander
1 spring onion, very finely chopped
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1 teaspoon sesame oil
2 teaspoons cornflour
24 wonton wrappers
To finish
1 bunch baby bok choy, leaves separated and rinsed
2 spring onions, thinly sliced
1 long red chilli, seeded and finely sliced
METHOD
Stock: Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 15 minutes to infuse the aromatics.
Wontons: Combine all the ingredients except the wrappers, in
a bowl and season. Place 1 teaspoon of the mixture in the centre of each wrapper and brush the edges with water. Fold over to form a triangle and press the edges to seal, trimming the edges if necessary. Cook the wontons in batches in a large saucepan of boiling salted water for 3-4 minutes until the pork is cooked through. Remove with a slotted spoon and place in a single layer on a lightly oiled tray.
To serve: Add the bok choy to the hot broth and stir to wilt the leaves. Divide the wontons between soup bowls and ladle over the hot soup. Garnish with the spring onions and chilli.
Pantry note: Shaoxing Rice wine is derived from glutinous rice and enriches braised dishes and marinades. Available from some supermarkets, Asian and specialty food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!