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Photo of Prawn and pork wonton soup with enoki by WW

Prawn and pork wonton soup with enoki

PersonalPoints™ per serving
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.