Soups Recipes - Wonton, Pak Choi and Prawn Soup Recipe

Ingredients

• 200g/7oz minced (ground) pork

• 200g/7oz cooked, peeled prawns (shrimp), thawed if frozen

• 10ml/2 tsp rice wine or dry sherry

• 10ml/2 tsp light soy sauce

• 5ml/1 tsp sesame oil

• 24 thin wonton wrappers

• 1.2 liters/2 pints/5 cups chicken stock

• 12 tiger prawns (jumbo shrimp), shelled, with tails still on

• 350g/12oz pak choi (bok choy), coarsely shredded (about 6 cups)

• salt and ground black pepper

• 4 spring onions (scallions), sliced and 1cm/1/2in piece fresh root ginger, finely shredded, to garnish

Serves 4

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Method:

1. Put the pork, prawns, rice wine or sherry, soy sauce and sesame oil in a large bowl. Add plenty of seasoning and toss the ingredients, until well mixed.

2. Put about 10ml/2 tsp of pork mixture in the centre of each wonton wrapper. Bring up the sides of the wrapper and pinch them together to seal the filling in a small bundle.

3. Bring a large pan of water to the boil. Add the wontons and cook for 3 minutes, then drain well and set aside.

4. Pour the stock into a large pan and bring to the boil. Season to taste. Add the tiger prawns and cook for 2-3 minutes, until just tender.

5. Add the wontons and pak choi, then cook for a further 1-2 minutes. Ladle the soup into bowls and garnish with spring onions and ginger.

Note: A well-flavored chicken stock is a must for this classic Chinese snack, which is popular on fast-food stalls in towns and cities throughout southern China.

Cook's Tip: Use a classic "spider" or large slotted spoon to lower the wantons into the hot oil.