Ingredients
- *Prawn Marinade*
- 100g peeled and deveined prawns, roughly chopped
- 1 tsp cornstarch
- Ground white pepper
- *Wonton Filling*
- 3 dried wood ear mushrooms
- 1 spring onion stalk, finely sliced
- 100g lean pork mince (90% meat, 10% fat)
- 1/2 tbsp ginger, finely grated
- 1/2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Yeo’s Pure Sesame Oil
- 1 tbsp Chinese cooking wine
- 1/4 tsp fine salt
- 25-30 wonton wrappers
- *Broth*
- Your favourite Chinese bone broth
- Coriander leaves, to garnish
Method
- Soak the dried wood ear mushrooms in water until they’re fully rehydrated. Wash thoroughly, then remove the stems and julienne.
- Coat the chopped prawns with cornstarch and a pinch of ground white pepper.
- In a large bowl, mix the ginger, soy sauce, sesame oil, cooking wine and salt. Add the pork, prawns, spring onions and wood ear mushrooms. Use chopsticks to vigorously mix the ingredients until well combined. Cover the bowl with cling wrap and refrigerate the filling for 30 minutes.
- Make the wontons by placing a teaspoon-size dollop of mixture in the centre of a wrapper. Moisten the edges with water, fold the wrapper over the filling to form a triangle and crimp the edges. Arrange the finished wontons on a large plate lined with baking paper.
- Warm the broth of your choice.
- Bring a separate pot of water to the boil and cook the wontons until they float (around 4 minutes). Drain the wontons with a slotted spoon and divide among serving bowls.
- Ladle over the broth and garnish with coriander.
Product used in recipe
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
