Pork and Prawn Won­ton Soup

Dish - Everyday Dish - - Soups -

Stock: Place all the in­gre­di­ents in a large saucepan and bring to the boil. Sim­mer gen­tly for 15 min­utes to in­fuse the aro­mat­ics.

Won­tons: Com­bine all the in­gre­di­ents ex­cept the wrap­pers, in a bowl and sea­son. Place 1 tea­spoon of the mix­ture in the cen­tre of each wrap­per and brush the edges with wa­ter. Fold over to form a tri­an­gle and press the edges to seal, trim­ming the edges if nec­es­sary. Cook the won­tons in batches in a large saucepan of boil­ing salted wa­ter for 3–4 min­utes un­til the pork is cooked through. Re­move with a slot­ted spoon and place in a sin­gle layer on a lightly oiled tray.

To serve: Add the bok choy to the hot broth and stir to wilt the leaves. Di­vide the won­tons be­tween soup bowls and la­dle over the hot soup. Gar­nish with the spring onions and chilli. Serves 4

A sim­ple nour­ish­ing soup such as this re­quires a good qual­ity chicken stock – see page 136 if you would like to make your own.

Shaox­ing Chi­nese cook­ing wine: see Glos­sary page 138

PORK AND PRAWN WON­TON SOUP

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