Prawn and Wonton Soup
|Chicken stock||4 Pint (2 1/2 Liters)|
|Carrot||1 , cut into thin strips|
|Stalk celery||1 , cut into thin strips|
|Red pepper||1⁄2 , cut into thin strips|
|Cooked prawns||24 Large, shelled and deveined|
|For pork won tons|
|Pork||8 Ounce (250 Grams)|
|Egg||1 , lightly beaten|
|Onions spring||2 , chopped|
|Red chili||1 , seeded and chopped|
|Soy sauce||1 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Wonton wrappers/Spring roll wrappers||24 (Each 5 In Diameter)|
1. To make wontons, place pork, egg, spring onions, chili, soy sauce and oyster sauce in a bowl and mix to combine.
2. Place spoonfuls of mixture in the center of each spring roll or wonton wrapper, then draw the corners together and twist to form small bundles. Place wontons in a steamer set over a saucepan of boiling water and steam for 3-4 minutes or until cooked.
3. Place chicken stock in a saucepan and bring to the boil over a medium heat. Add carrot, celery and red pepper and simmer for 1 minute. Add prawns and cook for 1 minute longer.
4. To serve, place 3-4 wontons in each soup bowl and carefully ladle over soup.