- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus chilling
- Effort: easy
- 250 g peeled uncooked prawns, de-veined and coarsely chopped
- 250 g minced pork
- 1 tsp salt
- 1/2 tsp freshly ground white pepper
- 1 1/2 tsp light soy sauce
- 2 tbsp finely chopped spring onions
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tsp sugar
- 2 tsp sesame oil
- 1 egg white, lightly beaten
- 250 g wonton skins
- 1.2 litres chicken stock
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- chopped spring onions, to garnish
1. Put the prawns and pork in a large bowl; add the salt and pepper and mix well, either by kneading with your hands or by stirring with a wooden spoon. Then add all the other filling ingredients and stir them well into the prawn and pork mixture. Cover the bowl with cling film and chill for at least 20 minutes.
2. Put 1 tbsp of the filling in the centre of the first wonton skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top to seal; it should look like a small filled bag. Fill the remaining wontons.
3. When the wontons are ready, bring the stock, soy sauce and sesame oil to a simmer in a large pan. In another large pan, bring salted water to a boil and poach the wontons for 1 minute or until they float to the top. Remove them immediately and transfer them to the pan with the stock. Continue to simmer them in the stock for 2 minutes. Ladle into a large soup tureen or individual bowls. Garnish with the spring onions and serve at once.
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