Pork and Prawn Wonton Soup
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