Ingredients

Method

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

Ingredients

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.

Find more soup recipes here

Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Shavan Rahim