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In China, wonton soup is served as a
snack or dim sum rather than as a soup course during a large meal. |
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Ingredients
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wonton skins - 24 ready-made
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prawns - 50g, peeled, and minced
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pork - 175g, not too lean, chopped
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spring onions - 1 tsp, chopped
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root ginger - 1 tsp, chopped
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Chinese rice wine - 1 tbsp
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light soy sauce - 1 tbsp
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stock - 3 cups/ 750 ml
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light brown sugar - 1 tsp
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Method
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Mix the minced prawns and chopped
pork with rice wine, soy sauce, sugar, chopped ginger root, and
spring onions. Blend well and set aside for 25-30 minutes.
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Place 1 tsp of mixed filling at
center of each wonton skin.
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Wet the edges of wonton with a
little water, then press them together with fingers to seal, and
fold each wonton over. Repeat the same steps for the remaining
ingredients.
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To cook the wonton, bring the
stock to a rolling boil in a wok, then add in the wonton to cook
for 4-5 minutes.
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Serve the wonton and soup in
individual soup bowl, season with soy sauce and garnish with
spring onions. Serve 4.
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