Recipe: Wonton Noodle Soup

Wonton Noodle Soup

Serves 4

Ingredients

Method

24 Wonton Wrappers

1 Eggs (Lightly Whisked)

2 Onions (Spring Onions Finely Sliced)

5 g. Coriander (Fresh Chopped)

260 g. Minced Pork

220 g. Tiger Prawns (Raw Shelled and Deveined )

2 Onions (Spring Onions Finely Sliced)

2 in. Ginger (Fresh Finely Grated)

1 tbsp. Soy Sauce (Light)

1 tbsp. Chinese Shaoxing Wine

1 tsp. Sesame Oil

10 g. Cornflour

¼ tsp. Salt and Pepper (to your taste)

750 ml. Vegetable Stock (Fresh)

½ Cabbage (Chinese)

4 Mushrooms (Dried Chinese Mushrooms)

400 g. Noodles (Cooked Wheat Flour Noodles)

20 ml. Soy Sauce (Light)

15 ml. Rice Wine Vinegar

1 tsp. Sesame Oil

Finely chop the tiger prawns and add them to a bowl with the pork mince, finely chopped spring onions, ginger, soy sauce, wine, sesame oil and cornflour and mix thoroughly. Season to taste and pick up the whole mixture and drop it into the bowl a few times.

Take a wonton wrapper and place a teaspoon of mixture into the centre and use the beaten egg as a glue and brush around the inside edges or the wonton and pinch the wrapper together so that it all meets in the centre and twist it to seal it and stick it together.

Finely slice the Chinese cabbage and the mushrooms and place in a saucepan together with the stock, noodles, soy sauce, rice vinegar sesame oil and bring to a simmer. Finally add the dumplings and cook for 5 minutes.

Ladle the soup and the dumplings into serving bowls and garnish with coriander and spring onions.