Pork and prawn wonton soup

Ingredients (nutrition)

For wontons

• 6 oz cooked peeled and minced prawns
• 1 crushed garlic clove
• 1 finely chopped spring onion
• 1 tablespoon light soy sauce
• 1 tablespoon Thai fish sauce
• 1 tablespoon chopped fresh coriander leaves
• 1 small egg, separated between the white and yolk
• 12 wonton wrappers

For soup

• 1 3/4 pt beef stock
• 1 tablespoon Thai fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon Chinese rice wine
• 2 sliced spring onions
• 2 small unseeded and sliced fresh red chillies

Cooking Instructions

1. To make the wonton filling, stir in prawns, garlic, spring onion, soy sauce, fish sauce, coriander and egg yolk in a medium bowl.
2. Lay the wonton wrappers on a work surface in a single layer and put about 1 tablespoon of the filling mixture in the centre of each. Brush the edges with egg white and fold each one into a triangle, pressing lightly to seal. Bring the two bottom corners of the triangle around to meet in the centre, securing with some egg white to hold in place.
3. Cover the wontons with a damp tea towel or cloth until needed.
4. To make the soup, add stock, fish sauce, soy sauce and rice wine in a saucepan and bring to the boil over a medium heat. Add the spring onions and chillies.
5. Drop the wontons into the pan and simmer for 5 minutes.
6. Serve immediately.

Servings: 4

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