This is a Kylie Kwong recipe that I've stream-lined a lot. I think this recipe is a lot easier to follow. We still use traditional ingredients but we're using them in readily available Aussie forms.
Ingredients
Method
CHICKEN STOCK:
You can buy Chicken Stock from the supermarket or you can make your own. I don't have to tell you which one is going to taste better. You can find my recipe HERE.
PRAWN WONTONS:
For wontons, combine all ingredients except wrappers in a bowl, cover and chill for 30 minutes to marinate.
Working with a few wrappers at a time, keeping remaining covered with a damp tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Lightly dampen one corner with water, then bring the two ends together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper and cover while you make remaining wontons.
COMBINE:
Bring 1.5 litres stock to the boil in a large saucepan. Add soy, ginger, jaggery/sugar and sesame oil, reduce to a simmer. Add wontons and simmer for 5 minutes, then add bok choy and simmer until bright green and wontons are cooked through (1-2 more minutes – to test, cut through a wonton with a sharp knife).
Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.
Cantonese Style Prawn Wonton Soup
Serves: 4 People
Prepare Time: 20 mins
Cooking Time: 10 mins
Calories: -
Difficulty:
Moderate
This is a Kylie Kwong recipe that I've stream-lined a lot. I think this recipe is a lot easier to follow. We still use traditional ingredients but we're using them in readily available Aussie forms.
Ingredients
Method
CHICKEN STOCK:
You can buy Chicken Stock from the supermarket or you can make your own. I don't have to tell you which one is going to taste better. You can find my recipe HERE.
PRAWN WONTONS:
For wontons, combine all ingredients except wrappers in a bowl, cover and chill for 30 minutes to marinate.
Working with a few wrappers at a time, keeping remaining covered with a damp tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Lightly dampen one corner with water, then bring the two ends together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper and cover while you make remaining wontons.
COMBINE:
Bring 1.5 litres stock to the boil in a large saucepan. Add soy, ginger, jaggery/sugar and sesame oil, reduce to a simmer. Add wontons and simmer for 5 minutes, then add bok choy and simmer until bright green and wontons are cooked through (1-2 more minutes – to test, cut through a wonton with a sharp knife).
Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.
