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Prawn and chives wonton soup

Totally worth all the effort. Nothing beats homemade!

 

Prawn wontons

Filling

 

500g raw prawns peeled and devained

Handful of garlic chives or regular chives chopped

2 cloves garlic peeled and grated ( you could replace this with 1 teaspoon garlic powder )

1 teaspoon Chinese cooking wine

1 teaspoon cornflour

1 teaspoon white pepper optional

Salt to taste

1 packet Gow gee or wonton wrappers

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Fill a little bowl with water to seal the wontons when wrapping

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Using a knife dice the prawns still leaving a few chunky pieces. Then add to a bowl with the rest of the filling ingredients and mix well. Refridgerate for 30 minutes before wrapping.

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Place 1 teaspoon of filling in each wonton wrapper dip you finger in the water bowl and wet the edge of the wonton wrappers then fold in half to seal. You can get all fancy with crimping but honestly wontons do lose their shape after cooking so don't be too fussy. Place all the wrapped wontons onto a tray lined with baking paper, cover with plastic wrap then Refridgerate until needed.

 

Chicken stock

 

8 chicken wings

1 brown onion sliced in half

1 garlic bulb sliced in half

1 knob ginger cut Into slices

Spray oil or olive oil

Salt and pepper to taste

2 tablespoons fish sauce

2 fresh whole spring onion

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Preheat oven to 180 Degrees Celsius

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Line a baking tray with baking paper. Place the wings, onion, garlic and ginger on the tray. Spray or drizzle with a little oil and season with salt and pepper. Bake on 180 for 1 hour or until you have some nice colour and flavour happening.

After this step Place the baked wings, onion, garlic, ginger and any chicken juices into a stock pot with 2 tablespoons fish sauce and 2 whole fresh spring onion. Season well with salt and cover with water. Place the stock pot on your stove and bring to a simmer. It's important not to boil the stock only simmer otherwise it will make the stock cloudy.

After you have simmered the stock for 3 hours. Strain stock and discard solids. Then return stock to pot and keep warm until ready to serve.

It's also important to taste and season the stock will plenty of salt at this point to bring out all the flavours. If it's lacking flavour add a teaspoon or so of chicken massal stock powder.

 

Serving

You will need

 

Fresh bok choy and freshly chopped spring onion

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Bring a fresh pot of water to boil add 6 wontons plus some bok choy and boil for 5 minutes then drain and add to a serving bowl. Ladle over your hot stock and finish with some freshly chopped spring onion

Enjoy!

 

Note: with the leftover wontons I freeze on a tray lined with baking paper so the wontons are not touching. Once frozen you can then place into a bag to keep for 3 months. You must always cook frozen wontons or dumplings from frozen to be safe and I usually add a few more minutes cooking time. So if you cook fresh wontons for 5 minutes I would cook frozen wontons for about 8 minutes to be safe.

 

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