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Prawn and chicken wonton soup
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Ingredients:
  • 1.5l chicken consomme
  • 4cm-piece ginger, peeled, cut into matchsticks
  • 20.00 ml finely chopped coriander roots and stems
  • 21.00 gm light soy sauce
  • 20.00 ml Chinese black vinegar
  • 1 bunch baby choy sum, ends trimmed
  • 4 green onions, trimmed, thinly sliced
  • 400g medium green prawns, peeled, deveined, finely chopped
  • 200g chicken mince
  • 40.00 ml finely chopped coriander
  • 2 tsp finely grated ginger
  • 24.40 gm oyster sauce
  • 20.00 ml shaoxing wine or dry sherry
  • 20.00 ml kecap manis (sweet Indonesian soy sauce)
  • 4.00 gm brown sugar
  • 40 egg wonton wrappers
Instructions:
  • Mix prawns, chicken, coriander, ginger, oyster sauce, shaoxing wine, kecap manis, and sugar together in a bowl.
  • Lay a wonton wrapper on a clean surface. Put a heaping teaspoon of prawn mixture in the middle. Moisten the edges with a water-dipped pastry brush. Fold the wrapper in half diagonally to seal the filling. Wet one corner, fold under the filling to meet the opposite corner, and press to seal. Place on a plate and repeat with the rest of the prawn mixture and wrappers.
  • In a large saucepan, heat the consomme over high heat until boiling. Reduce heat to low and simmer. Stir in ginger, coriander roots, soy sauce, and vinegar. Add wontons and simmer until cooked through, about 5 minutes. Lastly, stir in choy sum and cook until just wilted. Remove from heat.
  • Serve the soup, wontons, and choy sum in individual bowls. Top with green onions and serve right away.

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