A recipe for my nephew Aidan!!

Prawn and Pork Wanton Soup with Egg Noodles and Bok Choy

Serves 4

For the Wantons:

200 grm Pork Mince

100 grm Prawns                                            Chopped into small pieces

1 Stem of Spring Onion                                  Finely Sliced

1 tblspn Shaoxing Chinese Cooking Wine

2 tblspn Light Soy

Ground White Pepper                                       Pinch

Wanton Skins

For the Soup:

1 ltr Chicken Stock

1 tspn White Pepper Corns

100 gr Ginger                                                   Sliced into thin discs

1/2 Bunch Spring Onions

1/2 cup Light Soy

1/2 cup Shaoxing Chinese Cooking Wine

1 x 500gr Fresh Egg Noodles

2 Bunches Bok Choy                                         Washed and quartered

Sea Salt                                                           Season to taste

Method

For the wonton

  1. “work” the pork mince a little by kneading it in bowl for about 5 minutes to give the final product a smoother texture.
  2. Add prawns and mix through thoroughly.
  3. Add the spring onions and mix through thoroughly
  4. Add the light soy and Chinese Cooking Wine and light soy and mix through thoroughly.  Add the white pepper and test the seasoning by frying off a little of the mix.  Adjust seasoning if needed.
  5. Place a teaspoon of mix in the middle of the wanton skin then moisten the edges with a little water.
  6. Bring the corners to the middle, making sure you pinch the edges to seal together.  Set aside ready for the broth

For the broth

  1. Place the chicken stock, white pepper corns,  ginger and spring onions into a pot and simmer for 30 minutes then strain.
  2. Just before serving add the Chinese cooking wine and light soy to season the broth.  Add sea salt if needed.
  3. Blanch Noodles in hot water until soft and same again with bok choy, drain and serve into a noodle bowl.
  4. Blanch the wantons in also in hot water for about 2 minutes then place into the noodle bowl.
  5. Pour broth to cover

Photo by Jun Pang

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About dnleslie

Chef and food lover. Passionate about cooking, learning from people and teaching. View all posts by dnleslie

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