Ingredients
- 2 Pkts LEE KUM KEE Chicken Soup Base
- 1 can Valcom Bamboo Shoots
- 3 Shallots sliced for serving
- 12 Won Ton Wrappers
- 1 tbls Soy Sauce
- 150 grams Chiken mince
- 150 grams Minced raw prawns
- small bunch Bok Choy sliced
- clove garlic chopped
- 1 TSP sliced Kaffir Lime Leaves (Valcom)
- Oyster Sauce ( Lee Kum Kee)
Method
- Place chicken and prawn mix in bowl
- Add sliced kaffir lime leaves, garlic, soy sauce and oyster sauce mix thoroughly
- Dissolve Lee Kum Kee Chicken Soup base in 6 cups water ,heat slowly.
- Wet edges of won ton wrappers and spoon small amount of mince mix in each, fold wrappers to make triangle.
- When Soup mix is hot ,cook won tons adding bok choy and Bamboo Shoots. Cook about 8 minutes. Check seasoning before serving. Extra soy or oyster sauce can be added.
- Serve in large bowls with sliced shallots.
Product used in recipe
- Lee Kum Kee - Soup Base For Chicken Soup Hot Pot
- Valcom - Valcom Bamboo Shoot Slices
- Lee Kum Kee - Soy Bean Sauce
