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Garlic prawn wontons in lemon grass and asparagus broth
Garlic prawn wontons in lemon grass and asparagus broth
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and flavorful Asian soup with shrimp wontons.
Ingredients:
  • 1L (4 cups) vegetable stock
  • 500ml (2 cups) water
  • 2 lemongrass stems, pale section only, finely chopped
  • 6 fresh makrut lime leaves, torn
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 2 fresh birdseye chillies, finely chopped
  • 1kg medium green prawns, peeled, deveined, finely chopped
  • 2 garlic cloves, crushed, extra
  • 40.00 ml finely chopped fresh chives
  • 2 tsp finely grated lemon rind
  • 24 fresh flour wonton wrappers
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 3cm lengths
  • 82.50 ml loosely packed fresh coriander leaves
  • 4 green shallots, ends trimmed, thinly sliced diagonally
Instructions:
  • In a large saucepan, mix stock, water, fish sauce, lemongrass, lime leaves, ginger, chili, and garlic. Bring to a boil over medium-high heat. Simmer for 10 minutes until aromatic and slightly reduced. Remove from heat and strain through a sieve into a clean saucepan, discarding solids.
  • Combine prawns, extra garlic, chives, and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Add 1 heaped teaspoon of prawn mixture to the center of each wrapper. Lightly brush edges with water, then fold in half diagonally to create a triangle shape. Bring the top corners together, slightly overlapping one corner. Firmly press edges to seal the wonton wrappers.
  • Simmer the soup over medium heat until it's bubbling gently. Add the wontons and asparagus, let it cook for 4 minutes until the wontons are cooked and asparagus is tender-crisp. Season with salt, stir in coriander and green shallot, then remove from heat.
  • Divide the hot soup into individual serving bowls and serve promptly.

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