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Photo of Pork and prawn short soup by WW

Pork and prawn short soup

Total Time
35 min
20 min
15 min
This fresh, clear broth is filled with minced pork and green prawn wantons, greens, baby corn, and bamboo shoot


Raw pork mince

200 g

Raw peeled prawns

200 g, peeled, chopped


1 medium, lightly beaten


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


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


  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.


TIP: Sesame oil loses flavour if cooked, so drizzle it over the soup just before serving.In Chinese, wonton means ‘swallowing a cloud’ and the soft white parcels in this soup live up to their name.Wonton wrappers are available near the fresh noodles and pasta in the chiller cabinets (or near the pastry in the freezer section) of most supermarkets or from Asian grocery stores.