Asian recipes
10 minutes
Wonton soup
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Wonton soup
4 (makes 40 wontons)
Medium
50 minutes
10 minutes
Ingredients
-
For the filling:
- 500 g pork neck or rib-eye chops, thinly sliced
- 250 g prawns, deveined and shelled, diced
- 3 spring onions, thinly sliced
- 4 cloves garlic, crushed
- 1 T oyster sauce
- 2 T soya sauce For the broth:
- 2 litres chicken stock
- 10 g ginger
- 1 T rice wine (or dry sherry)
- salt, to taste
- 40 premade wonton wrappers
- Woolworths chilli crisp, for serving
- coriander, to garnish
Method
1. To make the filling, place the pork, prawns, spring onion, garlic, oyster sauce and soya sauce in a bowl and mix well.
2. To make the broth, place the stock, ginger, rice wine and salt in a saucepan and bring to a simmer.
4. While the broth is simmering, fold the wontons. Place 1 t filling in the middle of a wrapper, then fold one edge to the other forming a triangle. Dip your fingers into a little water and moisten the edges. Fold 2 corners towards the middle, creating a parcel-like or triangular shape. Repeat with the remaining wrappers and filling.
4. Cook the wontons in the broth in batches for 5–10 minutes, depending how much filling you used, 5 minutes for smaller ones and 10 minutes for larger ones. Serve with chilli crisp and garnish with coriander.
Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Shavan Rahim