Pork and prawn short soup
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This fresh, clear broth is filled with minced pork and green prawn wantons, greens, baby corn, and bamboo shoot
Ingredients
Pork mince, raw
200 g
Raw peeled prawns
200 g, peeled, chopped
Egg(s)
1 medium, lightly beaten
Garlic
1 clove(s), crushed
Oyster sauce
¼ cup(s)
Wonton wrapper(s)
16 individual, 8cm square
Chicken stock
4 cup(s)
Choy sum
1 bunch(es), cut into 3cm lengths
Broccolini
1 bunch(es), cut into 3cm lengths
Baby corn
115 g, halved
Canned bamboo shoots, rinsed and drained
225 g
Canola oil
2 tsp
Green shallot(s)
6 individual, thinly sliced
Fresh coriander
1¼ cup(s)
Sesame oil
2 tsp
Instructions
1
Place mince, prawns, egg, garlic and oyster sauce in a food processor and process until finely chopped. Lay wonton wrappers on a flat surface. Place 1 tablespoon pork mixture in the centre of each wrapper and brush the edges with a little water. Gather edges around filling and pinch together to seal.
2
Place stock and 2 cups (500ml) water in a medium saucepan over high heat and bring to the boil. Reduce heat to medium. Add choy sum, broccolini, corn, bamboo shoots and wontons and simmer, uncovered, for 5–7 minutes or until wontons are cooked through and vegetables are tender.
3
Meanwhile, heat oil in a small saucepan over high heat. Add shallots and cook, stirring, for 2 minutes or until bright green and softened. Set aside.
4
Using a slotted spoon, divide wontons and vegetables among serving bowls. Ladle over broth and top with shallots and coriander. Serve drizzled with sesame oil.
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