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Photo of Prawn and pork wonton soup with enoki by WW

Prawn and pork wonton soup with enoki

Total Time
55 min
40 min
15 min
Our pork and prawn wonton soup is a healthier version of the Asian food court favorite.


Raw peeled prawns

150 g, chopped

Raw pork mince

100 g, lean

Fresh chives

2 tbs, finely chopped

Fresh ginger

2 tsp, finely grated

Sake or Japanese rice wine

60 ml, or dry sherry

Wonton wrapper(s)

24 individual

Bok choy

2 bunch(es), (baby), trimmed

Chicken stock

5 cup(s), (1250ml)

Caster sugar

1 tsp

Soy sauce

1 tbs

Enoki mushrooms

100 g, trimmed

Green shallot(s)

2 individual, thinly sliced


  1. Place prawns, mince, chives, ginger and 1 tablespoon wine in a food processor or blender and process until finely chopped.
  2. Place wonton wrappers on a flat surface. Place 1 heaped teaspoon of prawn mixture in the centre of each wrapper. Brush edges with a little water. Fold each wonton into a triangle to enclose filling. Press edges together. Fold 2 base corners of each triangle around filling. Press to join.
  3. Half fill a wok with cold water and bring to the boil over high heat. Cook wontons, in batches, for 2–3 minutes or until they float to the surface. Remove with a slotted spoon. Divide wontons among serving bowls. Add bok choy to wok and cook for 30 seconds or until wilted. Transfer to serving bowls with a slotted spoon. Drain wok.
  4. Bring chicken stock to the boil in wok over high heat. Add sugar, soy sauce, mushrooms and remaining wine and simmer for 1 minute. Ladle stock mixture over wontons and bok choy in serving bowls. Serve topped with shallots.