Shrimp Wonton Soup Recipe
Ingredients
| 40 sheets wonton wrappings | ||
| 1.2 Itr Chinese stock | ||
| 1 spring onion, chopped, to garnish | ||
| Egg | 1 (FOR THE FILLING) | |
| Sunflower oil | 2 Teaspoon (FOR THE FILLING) | |
| Sugar | 1/2 Teaspoon (FOR THE FILLING) | |
| Cornflour | 1 Tablespoon (FOR THE FILLING) | |
| Prawns | 225 Gram, chopped (FOR THE FILLING) | |
| Water | 100 Gram, canned (FOR THE FILLING) | |
| Chestnuts, drained and chopped | ||
| 1 tspn rice wine salt and pepper | ||
| 1 tspn rice wine salt and pepper | ||
Directions
To make the filling, mix the egg, sherry, salt, pepper, oil, sugar and cornflour in a bowl.
Mix in the prawns and water chestnuts.
Place 1/2 tspn filling in the centre of each wonton wrapping.
Moisten the edges with water and fold into a triangle and seal.
Fold again.
Heat the stock and keep it warm in a covered soup tureen.
Bring a large saucepan of water to the boil.
Add the wonton a few at a time, and cook until they float to the surface.
Transfer to the hot stock with a slotted spoon.
Mix in the prawns and water chestnuts.
Place 1/2 tspn filling in the centre of each wonton wrapping.
Moisten the edges with water and fold into a triangle and seal.
Fold again.
Heat the stock and keep it warm in a covered soup tureen.
Bring a large saucepan of water to the boil.
Add the wonton a few at a time, and cook until they float to the surface.
Transfer to the hot stock with a slotted spoon.
Chef
