Pork and prawn wonton soup
Pork and prawn wonton soup

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, pork and prawn wonton soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pork and prawn wonton soup is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Pork and prawn wonton soup is something which I have loved my entire life.

Mix all the wonton filling ingredients in a bowl. Brush a little water along the edges of each wrapper, then gather the corners into the centre and twist to form small, sealed dumpling parcels. In a large bowl, combine pork, prawns, sugar, wine, soy sauce, ginger and a small handful of the chopped spring onions.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pork and prawn wonton soup using 33 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Pork and prawn wonton soup:
  1. Get For the filling:
  2. Get 500 g mince pork - at least 10% to 20% fat content (or 250g pork belly minced mixed with 250g minced pork, (optional) this makes the filling more succulent)
  3. Make ready 7-8 raw king prawns, minced
  4. Prepare 2 tablespoons soy sauce (add more or less depending on preference)
  5. Make ready 2 tablespoons fish sauce (nam pla, add more or less depending on preference)
  6. Prepare 1 teaspoon ground white pepper
  7. Take 1 tablespoon Shaoshing rice wine
  8. Take 2 garlic cloves, finely chopped
  9. Get 2-3 slices ginger, grated (use more or less depending on preference)
  10. Get 1-2 stalks spring onion, finely chopped (add more or less depending on preference)
  11. Get To taste fine salt (optional, if mixture needs slightly more seasoning)
  12. Get 2 packets wonton wrappers
  13. Take 1/2 cup water (to seal the wontons)
  14. Take Flour for dusting wontons (if freezing wontons)
  15. Prepare Microwave lid cover (to prevent wontons drying out)
  16. Prepare For the soup:
  17. Get 3 tablespoon cooking oil (to saute the ingredients)
  18. Get 1 small white onion, finely sliced
  19. Take 1-2 cloves garlic, crushed
  20. Make ready 1-2 large ginger, slices
  21. Prepare 2 stalks spring onions, sliced in half
  22. Take 3 teaspoons chicken stock (add more or less depending on preference)
  23. Take 6 cups water
  24. Get 2 teaspoons light soy sauce (add more or less depending on preference)
  25. Take 2 teaspoons sesame oil (add more or less depending on preference)
  26. Prepare 1/8 teaspoon white ground pepper (add more or less depending on preference)
  27. Make ready For garnish:
  28. Get Soup:
  29. Take 1-2 tablespoons spring onions, finely sliced
  30. Make ready Chilli oil and black rice vinegar dressing:
  31. Prepare 1-2 teaspoons garlic and sesame chilli oil (or any chilli oil of choice)
  32. Make ready 1-2 teaspoons light soya sauce (add more or less depending on preference)
  33. Prepare 1-2 teaspoons black rice vinegar (add more or less depending on preference)

In choosing ground pork, you'll want it to have a bit of fat to it. Very lean pork (tenderloin, for example), will result in a drier, tougher cooked filling. Press the edges tightly to seal. Lightly brush two corners with water and press together.

Instructions to make Pork and prawn wonton soup:
  1. Place the minced pork in a large bowl. Add soya sauce, fish sauce, ground white pepper and shaoshing rice wine. Mix all of the ingredients thoroughly stirring in one direction with chopsticks.
  2. Wash the prawns, peel and remove the heads. With a knife, slit down the top center of the prawns to de-vein. Once all of the prawns have been de-veined, rinse under water.
  3. Roughly chop the prawns with a meat cleaver into a mince. Using a meat cleaver, pound the prawns to make a paste. Transfer to the mixing bowl with the mince pork and mix well together.
  4. Once the mixture is well incorporated and sticky, add the finely chopped spring onions, minced garlic and grated ginger to the mixing bowl. Mix all of the ingredients thoroughly.
  5. Transfer the mixture to a sealable food bag and set aside in fridge for an hour or overnight to marinade. When ready to use, take out the wonton mixture and place in a bowl. Tip: when ready to use mixture, in a small pan place a teaspoon of wonton mixture in there. On medium heat cook the mixture and taste. If more seasoning is required adjust as necessary (add more soy, white pepper or salt (optional) depending on preference).
  6. Place the wonton wrappers on a plate and fill a small bowl with water. Dust a large plate with a small amount of flour, find a tall lid (like a microwave lid) that covers the plate along with a small board for making the wontons on. Tip: When not using, keep wonton wrappers covered with a tea towel or paper towel to prevent them drying out.
  7. For the ‘ruffled purse’ shape, place a wonton wrapper on the chopping board in a diamond orientation. Place one and a half teaspoons of wonton mixture in the middle of the wrapper. Fold the wrapper in half to form a triangular shape (see picture 2, the half does not perfectly join in the middle). Press and push out the air pockets and then wet the edges of the wontons.
  8. Pleat the top of the wonton, make between 3 to 5 pleats (depending on how ‘ruffled’ you want the wontons). Press the top of the pleats to seal tightly. Transfer to the lightly dusted plate and coat wontons with a tiny amount of flour, then cover with the microwave lid to prevent them drying out. Repeat steps 6 - 7 until all of the filling and wonton wrappers have been used.
  9. Once all of the wontons have been made, place the uncooked wontons to be frozen in airtight containers. This helps the wontons keep their shape when cooking and also adds to a better texture.
  10. For wonton soup, on medium heat, add cooking oil to the stockpot. Now add onions, garlic, ginger and spring onion stalks and sauté until soft. Add the chicken stock and water, bring to a boil, then add soy sauce, sesame oil and white pepper and stir. Reduce to medium low heat and simmer for 5-8 minutes to allow the flavours to infuse.
  11. Turn the heat up to high and add the wontons. For fresh wontons cook for 4-5 minutes (not from frozen). For frozen wontons cook for 6-10 minutes, or until they float, they should look like gorgeous golden nuggets! Sir occasionally, once wontons have cooked turn the heat off.
  12. Remove wontons from the stockpot with a slotted spoon and place in serving bowl. Ladle over the broth and garnish with the sliced tops of the spring onions. You can serve as a soup or with egg noodles.
  13. You can also serve wontons as a Dim Sum style side dish covered with spicy sauce. Bring a large pot of water to a boil and cook the wontons for 4-5 minutes or until they float. Remove with a slotted spoon and place in a serving bowl. Add one teaspoon each of chilli oil, soy sauce and black vinegar, garnish with sliced spring onions and mix.

Repeat with remaining wrappers and pork and prawn mixture. To make the soup, heat the chicken stock in a pan over medium heat. In a large bowl add the pork, prawns, ginger, pepper, sesame oil, chicken stock, cornflour and egg. Use chopsticks or a spoon to vigorously mix the ingredients together until well combined and sticky. Place a heaped teaspoon of mixture into the centre of a wonton wrapper.

So that’s going to wrap it up for this exceptional food pork and prawn wonton soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!