Wednesday, May 21, 2008

Prawn Wonton Soup

Prawn wonton soup
serves 4

For the wontons
175g/6oz cooked prawns, peeled and deveined
1 garlic clove, crushed
1 spring onion, finely chopped)
1 tablespoon light soy sauce
1 tablespoon Thai fish sauce
1 tablespoon chopped fresh coriander leaves
1 small egg, separated
12 wonton wrappers
For the soup
1 litre/13/4pt beef stock
1 tablespoon Thai fish sauce
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine
2 small fresh red chillies, seeded and sliced
2 spring onions, sliced

• To make the wonton filling, finely chop the prawns. Transfer to a glass or ceramic bowl, and stir in the garlic, spring onion, soy sauce, fish sauce, coriander and egg yolk.
• 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 a little egg white to hold in place. Cover with a damp tea towel or cloth until needed.
• To make the soup, put the stock, fish sauce, soy sauce and rice wine in a large heavy saucepan, and bring to the boil over a medium heat. Add the chillies and spring onions. Drop the wontons into the pan and simmer for 4–5 minutes, until thoroughly heated. Serve immediately.

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