Prawn Wonton Soup
Ingredients
| 4 | dried shiitake mushrooms |
| 300g | cooked tiger prawns, shelled, deveined, finely chopped. |
| 200g | chicken mince |
| 3 | green shallots, finely chopped |
| 1 | tsp grated ginger |
| 1 | garlic clove, crushed |
| 1 | tsp sesame oil |
| 20 | wonton wrappers |
| 4 | cups good quality chicken stock |
| 2 | tbs light soy sauce |
| 2 | tbs shaoxing rice wine |
| 1 | red chilli, finely chopped |
| 1 | baby buk choy, shredded |
| extra green shallots, chilli and lemon wedges, to serve |
Method
- Soak mushrooms in boiling water for 10 minutes until soft. Squeeze out excess water and finely chop. In a medium bowl, combine prawn, mince, shallots, ginger, garlic, sesame oil and mushrooms.
- Place a heaped teaspoon of prawn mixture in the centre of each wonton wrapper. Brush edges with a little water. Fold in half to form a triangle. Firmly press edges of wonton wrappers to seal. Fold in half along long side and press points together. Cover with a damp cloth. Repeat with remaining wrappers and filling.
- Combine stock in a large saucepan with 2 cups water, soy, rice wine and chilli. Bring to the boil and add wontons and buk choy. Cook for 5 minutes until wontons float to the surface. Ladle into bowls and serve with extra shallot, chilli and a wedge of lemon.