Asian Wonton Soup

A delicious asian soup with prawn wontons.

Ingredients


  • wonton wrappers
  • 1 egg
  • 3/4 teaspoon of salt
  • 2 cup plain flour
  • 1/2 cup of water
  • extra flour as needed (dusting the board etc)
  • wonton filling
  • finely dice one tablespoon of each:
  • garlic
  • ginger
  • carrots
  • scallion
  • mushroom
  • 1/4 tablespoon of salt and white pepper mix
  • 1/2 lb ground pork
  • 10 prawns minced
  • 1 tblsp corn flour
  • pork stock
  • 1 kg pork bones
  • 1 onion
  • 1/2 carrot
  • 1 2 inch piece of ginger root
  • 2 scallions
  • 1/2 cup shauxshing rice vinegar
  • 3 l water
  • salt to season
  • ground nut oil
  • asian soup
  • pork stock
  • 2 tbls soy and chiamansi
  • thinly sliced carrot
  • thinly sliced ginger root
  • thinly sliced scallion
  • 2 tblsp vinegar
  • 2 tblsp fish sauce (nam pla)
  • 1 tblsp sugar
  • asian mushrooms
  • bean sprouts
  • pok choy
  • coriander

Method

  1. Prep for the Wonton Wrappers:
  2. Lightly beat the egg with the salt and 1/4 cup of water.
  3. Sift flour into large mixing bowl and make a well, add the beaten egg and water mixture. add as much of the water as nec to form a dough. Knead for 5 mins then cover and leave to rest for half hour 45 mins. Turn out onto dusted surface and roll.
  4. Prep for the Wonton Filling:
  5. Combine all ingredients and fry in pan or wok for 6 to 8 mins on mark 5 until meat is cooked set aside to cool. Once cooled slightly use it to fill wonton skins. Only fill the dough when ready to cook otherwise the dough goes to a mess.
  6. For the Pork Stock:
  7. Combine in pot and cook for 5 hours.
  8. Prep for the Asian Soup:
  9. Combine all ingredients and bring to the boil on mark 5 or six for 5 mins. Then add the wontons.
  10. Wontons will take bout 4 to 5 mins to cook depending on size.
  11. Once cooked pour and serve garnish with coriander leaf and leaf from pok choy.

Notes:

By Sinéad Clarke for MasterChef Ireland.





X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register