Asian Wonton Soup

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Sep. 05, 2010


Wonton wrappers 20
Chicken stock 2 Pint (1.2 Liter)
Pink asian shallots/1 small onion 2 , finely chopped
Fresh root ginger 1 Inch , peeled and finely sliced (1 Piece)
Caster sugar 1 Teaspoon
Spring onions 4 , finely sliced
Light soy sauce 1/2 Tablespoon
Rice vinegar 1 Teaspoon
Coarsely chopped parsley 1/4 Cup (4 tbs)
For filling
White fish/Prawns 4 Ounce (125 Gram)
White crab meat 4 Ounce (125 Gram)
Spring onions 2 , finely chopped
Fresh root ginger 1 Inch , peeled and finely chopped (1 Piece)
Garlic 1 Clove (5 gm) , crushed
Sesame oil 1 Teaspoon
Salt To Taste
Pepper To Taste


1. First make the filling. Chop the fish or prawns and crab meat very finely with the spring onions, chopped ginger and garlic or put all the ingredients in a blender or food processor and blend to a paste.

2. Put 1 teaspoon of the mixture on a wonton wrapper, brush around the filling with a little water and fold the wrapper over to make a triangle. Repeat with the remaining mixture until all the wontons are made. Keep the wrappers covered with a damp cloth to prevent them from drying out before you fill them.

3. Put the stock into a saucepan with the shallots or small onion and sliced ginger and bring to the boil. Lower the heat and add the sugar and filled wontons. Simmer gently for 5 minutes.

4. Add the spring onions, soy sauce, vinegar, parsley and salt and pepper to taste.

Recipe Summary