Chinese Wonton Soup
1 hour 20 minutes
Rice noodle soup with pork and prawn wontons is a classic Chinese entree. If you like you can add veggies like dice bok choy to the soup.
Nonya
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Ingredients
Serves: 4
- Wontons
- 200g pork loin, diced
- 100g peeled prawns
- 1 pinch icing sugar
- 1 teaspoon cornflour
- 1 tablespoon soy sauce
- 100ml chicken stock
- 1cm fresh ginger, finely diced
- 2-3 spring onions, diced
- 1 clove garlic, minced
- 40 round wonton wrappers
- 1 teaspoon cornflour
- 2 tablespoons water
- Soup
- 500g rice noodles
- 6 cups (1 1/2 litres) chicken stock
- 1 bunch spring onions, diced
- 4 tablespoons sesame oil
Directions
Preparation:1hour ›
Cook:20min ›
Ready in:1hour20min
- In a food processor, combine pork, prawns, sugar, cornflour, soy sauce, chicken stock, ginger, spring onions and garlic and blend into a paste.
- Place a wonton wrapper on a clean work surface and place 1 teaspoon of the filling in the centre. In a small bowl, combine 1 teaspoon cornflour with 2 tablespoons water. Brush the edges of the wrapper with this mixture, then fold the wrapper in two to form a half moon and pinch shut the edges. Repeat with remaining stuffing and wrappers.
- Bring a large pot of water to the boil and cook rice noodles according to packet directions. Drain and divide among 4 bowls.
- Meanwhile, bring the chicken stock to a simmer. Add the wontons and cook until they float to the surface. Cook one minute more then remove with a slotted spoon and divide among the bowls.
- Fill the bowls with chicken stock, sprinkle with spring onions and drizzle with sesame oil. Dig in!
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