ÃÛÑ¿´«Ã½

Food Friday with Kwoklyn Wan

King Prawn Wanton Soup

Serves 2 people – 4 Wontons each

Ingredients

For the Wantons:
8 Wanton wrappers
190g Raw King Prawns
Pinch salt
Pinch white pepper
¼ tsp. Shaoxing wine
¼ tsp. Light soy sauce
1 Spring onion diced
½ tsp. corn flour
½ tsp. grated/crushed ginger
Dash of Sesame oil
1 egg beaten

For the broth:
1 litre stock – chicken or vegetable
½ thumb size piece of ginger sliced
Pinch white pepper
¼ tsp. Salt
½ tsp. Light soy sauce
Sesame oil
Chopped spring onion to garnish
Chinese Leaf to place Wantons on

Method

Add all broth ingredients to a pan and bring to the boil. Reduce to a simmer whilst you prepare the Wontons.

Dry the raw king prawns on kitchen paper before placing in a blender; pulse until the prawns are chopped and sticky but not completely smooth.
Tip the prawns in to a bowl and add all of the Wanton ingredients and beat vigorously together, this changes the texture to be springy and firm.

Bring a pan of water to the boil whilst you assemble the Wontons.
Lay a Wonton wrapper in the palm of your hand with 1 corner pointing away from you and the opposite corner pointing towards you. Place 1 heaped tsp. of filling in to the centre of the wrapper, wet the two top edges with beaten egg, then lift the bottom edges to meet the top. Hold the top point between your thumb and forefinger and then close the sides of the wrapper whilst pressing any air out from around the filling. Lay the sealed Wonton on a board or plate and turning the filling away from you, using your finger to create a small crease in the filling, pull the outer points backwards and join them together with a dip of beaten egg to seal. This will then give the classic golden ingot shape.
Once all of the Wontons have been prepared, lower them gently in to the boiling water and cook for 3-4 minutes, until the prawns have turned pink.

Lift the Wontons out with a slotted spoon and place onto a piece of Chinese leaf in a serving bowl and add a small drizzle of sesame oil. Remove the sliced ginger from the broth and ladle generously over the Wontons – sprinkle with chopped spring onions and serve.

Show less