Pork and Prawn Wonton Soup

, from Issue #49. August, 2015
Photography by Aaron McLean.
Pork and Prawn Wonton Soup

A simple nourishing soup such as this requires a good quality chicken stock.

Serves: 4


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

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


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.