CANTONESE WONTON BRAISED NOODLES WITH TOBIKO (SALMON ROE)

Serves 2

INGREDIENTS

200g fresh wonton noodles; 25 pcs fresh wonton pastries; TOPPING (optional): 2 tsp tobiko/salmon roe; STOCK: 400ml chicken stock; 1 tbsp Lee Kum Kee Premium Oyster Sauce; ½ tbsp Lee Kum Kee Premium Light Soy Sauce; FILLING: 300g raw prawns, peeled and de-veined (finely chop half of the prawn and roughly chop the rest); 1 spring onion, finely chopped ; ½ thumb sized piece of ginger, finely chopped; small handful coriander; handful fresh shiitake mushrooms, finely chopped; MARINADE: 1 tsp Lee Kum Kee Premium Oyster Sauce: ½ tsp Lee Kum Kee Pure Sesame Oil; ¼ tsp salt; 1 tsp sugar; ½ tbsp cornflour; GARNISH: spring onion, finely sliced in rings; THE DIPPING SAUCE (optional): 2 tbsp Lee Kum Kee Chiu Chow Chilli Oil

METHOD

1. Place spring onion, ginger, and mushrooms in a mixing bowl. Mix marinade with filling. Boil stock on a medium heat for 15 minutes.

2. Fill a saucepan a quarter full of hot water and bring to boil. Once boiling, add noodles, blanch for 90 seconds, then fish them out with tongs and drain. 2. Boil wontons (instructions how to make below, allow 5-6 wontons per person) in the same water for three to four minutes on a medium heat. Remove the wontons and then bring the water back to the boil.

3. Dunk the noodles into the stock for 30 seconds, then serve in a bowl. Place wontons on the noodles, spoon a ladle of stock over the noodles and wontons. Scatter over tobiko and garnish.

4. How to fold the wonton: Place the pastry diagonal to you and add one tsp filling into the centre. Dip your fingertip lightly into a bowl of water and run the tip around the edges of the pastry. Overlap the edges to form a triangle and then pick the pasty up and gather the sides together to form a fan-like, money bag shape. Repeat until all the pastry or filling has been used.