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
Prep for the Wonton Wrappers:
- Lightly beat the egg with the salt and 1/4 cup of water.
- 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.
Prep for the Wonton Filling:
- 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.
For the Pork Stock:
- Combine in pot and cook for 5 hours.
Prep for the Asian Soup:
- Combine all ingredients and bring to the boil on mark 5 or six for 5 mins. Then add the wontons.
- Wontons will take bout 4 to 5 mins to cook depending on size.
- Once cooked pour and serve garnish with coriander leaf and leaf from pok choy.
Notes
By Sinéad Clarke for MasterChef Ireland.
