Prawn and pork wonton soup with enoki

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.