Shrimp Wonton Soup

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Oct. 23, 2009


Wonton wrappings 40
Chinese stock 1 1/5 Liter
Spring onion 1 , chopped (For Garnish)
Egg 1
Sunflower oil 2 Teaspoon
Sugar 1/2 Teaspoon
Corn flour 1 Tablespoon
Prawns 225 Gram , peeled and chopped
Water 100 Gram (Fresh Or Canned)
Chestnuts 1/2 Cup (8 tbs) , drained and chopped
Rice wine 1 Teaspoon
Salt To Taste
Pepper To Taste


To make the filling, mix the egg, sherry, salt, pepper, oil, sugar and cornflour in a bowl.

Mix in the prawns and water chestnuts.

Place 1/2 tspn filling in the centre of each wonton wrapping.

Moisten the edges with water and fold into a triangle and seal.

Fold again.

Heat the stock and keep it warm in a covered soup tureen.

Bring a large saucepan of water to the boil.

Add the wonton a few at a time, and cook until they float to the surface.

Transfer to the hot stock with a slotted spoon.

Recipe Summary

Difficulty Level: Easy