|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)|
|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|
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.