Prawn and pork wonton soup

How to make Prawn and pork wonton soup recipe

Serves 4

Preparation time 25 minutes, Cooking time 5–6 minutes

Ingredients:
100 g (3½ oz) minced pork
150 g (5 oz) raw peeled prawns
4 spring onions, finely chopped
1 garlic clove
1 cm (½ inch) piece of fresh root ginger, peeled and chopped
1 tablespoon oyster sauce
20 wonton wrappers
750 ml (1¼ pints) chicken stock
1 head of Chinese spring greens, shredded
1–2 tablespoons fish sauce
To serve
handful of coriander leaves
1 tablespoon sesame seeds
lime wedges

Method:
Place the pork, prawns, 2 of the spring onions, the garlic, ginger and oyster sauce in a food processor or blender and blend to a paste.

Take 1 of the wonton wrappers and place 1 teaspoon of the prawn and pork mixture in the centre. Dampen the edges of the wrapper with a little water and bring them up around the filling, enclosing it completely in a little bundle. Repeat with the remainder of the wrappers and prawn and pork mixture.

Bring the stock to the boil in a large saucepan, then reduce the heat, add the wontons and simmer for 4–5 minutes. Remove 1 of the wontons and check that it has become firm to the touch, which will indicate that it is cooked.

Add the spring greens to the pan and cook for 1 minute, then season with the fish sauce.Ladle into deep bowls and serve with a few coriander leaves, a sprinkling of sesame seeds and a lime wedge on the side.

For sesame wontons with soy dipping sauce, make the wontons as above and steam them in a bamboo steamer for 5 minutes. Remove the wontons from the steamer and sprinkle over 2 tablespoons sesame seeds.

Make a dipping sauce by mixing together 3 tablespoons light soy sauce, 2 teaspoons peeled and grated fresh root ginger, 1 finely sliced red chilli and 1 tablespoon fish sauce.

Prawn and pork wonton soup