prawn pork wonton soup

Preparation time 25 minutes Cooking time 5-6 minutes 100g minced pork 150g raw peeled prawns 4 spring onions, finely choppe  garlic clove, peeled  cm(1/2 inch) piece of fresh root ginger, chopped 1 tablespoon oyster sauce 20 fresh wonton wrappers 750 ml(11/4 pints)chicken stock 1 head of Chinese spring greens, shredded 1-2 tablespoons fish sauce To serv  leaves from a small bunch of coriander 1 tablespoon sesame seed  Place the pork, prawns, 2 of the spring onions, the garlic, ginger and oyster sauce in a food processor and process to a paste.

Spoon 1 teaspoon of the pork mixture in the centre of a wonton wrapper. Dampen the edges with water, bring up the sides around the filling and pinch the edges together to seal. Repeat with the re-maining wrappers and pork mixture. (You can refrigerate, covered with clingfilm, for up to 12 hours before cooking.) Bring the stock to the boil in a large saucepan, then reduce the heat, add the wontons and simmer for 4-5 minutes. Remove a wonton and check that it has become firm, which will indicate that it is cooked.

Add the spring greens to the pan and cook for minute. Season the stock with the fish sauce. Divide the soup between 4 warmed bowls and serve with a few coriander leaves and a sprinkling of sesame seeds.

For sesame wontons with soy dipping sauce, follow the recipe as for Prawn Pork Wonton Soup to make the wontons. Place without touching in stacking bamboo steamer baskets lined with baking paper, cover and steam for 5 minutes until cooked through. If you don’t have stacking baskets, steam in 2 batches and keep the cooked batch hot over a saucepan of simmering water while cooking the second batch. Meanwhile, make a dipping sauce by mixing together 3 tablespoons light soy sauce, 2 teaspoons grated fresh root ginger, 1 thinly sliced red chilli and 1 tablespoon fish sauce in a small bowl. Sprinkle 2 tablespoons sesame seeds over the wontons and serve with the dipping sauce.

qingquang

See author's posts