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The ingredients needed to cook Prawn Wonton Soup:
- Get 200-250 g Frozen (or Fresh) Prawns
- Use 1 pack Wonton Wrappers (*25 to 30 sheets)
- You need 2-3 Spring Onions *finely chopped
- Use 1 small piece Ginger *grated
- Use 3-4 Shiitake Mushrooms *finely chopped
- Use 1/2 Egg White
- Use 1/4 teaspoon Salt
- Use White Pepper
- Provide 1 tablespoon Potato Starch
- You need <Soup>
- Provide 4 cups Dashi Stock *can be replaced by Chicken or Vegetable stock
- Take 1 teaspoon Salt
- Use 1 tablespoon Soy Sauce
Instructions to make Prawn Wonton Soup:
- Place Dashi Stock in a large saucepan over medium heat. Add Salt & Soy Sauce and bring to a simmer. If you use Chicken or Vegetable stock, alter the amount of Salt & Soy Sauce. I recommend to add some Ginger slices and Spring Onion to the stock to add Asian flavour. (Remove them before cooking wontons.)
- Mince the thawed Prawns by chopping up, add Spring Onion, Ginger, Shiitake, Egg White and Potato Starch, then Salt & Pepper and mix well.
- Place 1 wonton wrapper on a plate, place 1 heaped teaspoon prawn mixture in centre. Wet edges with water and fold up to form a triangle and pinch to enclose. For soup, attach both bottom corner edges together. Repeat with remaining mixture and wrappers.
- Add wontons to simmering soup. Cook, uncovered, for 5 minutes or until wontons float to the surface and cooked through.
- Alternatively, you can deep fry the triangular wontons.
To make prawn wontons, put prawn, ginger, water chestnut, garlic, coriander and oil in a small food processor. Process until mixture is finely chopped. Lay wrappers on a flat surface. Place the wonton onto a large tray and repeat the process with the remaining filling and wrappers. Wonton wrappers are stuffed with a mixture of cooked pork and prawns, seasoned with soy sauce and fresh ginger and gently simmered in chicken stock.
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