Prawn and pork wonton soup with enoki
8
Points®
Total time: 55 min • Prep: 40 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our pork and prawn wonton soup is a healthier version of the Asian food court favorite.
Ingredients
Raw peeled prawns
150 g, chopped
Pork mince, raw
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
Instructions
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.
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