Pork and prawn wonton soup
2 individual, thinly sliced
200 g, (bought peeled), deveined, finely chopped
Lean pork mince
2 clove(s), crushed
2 tsp, finely grated
240 g, (24 x 10g wrappers)
Salt reduced chicken stock
4 cup(s), (1L)
100 g, halved diagonally
100 g, sliced
¼ cup(s), chopped, plus extra sprigs to serve
Fresh red chilli
1 whole, deseeded, sliced (optional)
- Place half the shallots in a large bowl with the prawn, mince, garlic, ginger, 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix until combined.
- Place the wrappers on a clean board. Spoon 2 teaspoons of the mixture into the centre of each wrapper. Making 1 wonton at a time, lightly brush the edges with a little water and fold over to form a triangle, enclosing the filling. Press the edges tightly to seal. Lightly brush two corners with water and press together. Repeat with remaining wrappers and pork and prawn mixture.
- Place the stock and 2 cups (500ml) water in a large saucepan and bring to the boil. Add the broccoli and corn to the stock and gently boil for 3 minutes. Add the snow pea and mushroom and gently boil for 1 minute or until the vegetables are just tender. Using a slotted spoon, transfer the vegetables to 4 serving bowls. Add the wontons to the stock and gently boil for 5 minutes or until the filling is cooked. Add remaining shallot, chopped coriander and remaining soy sauce and sesame oil. Divide soup among the bowls and top with coriander sprigs and chilli, if desired.