Bon appetit!
Ingredients
WONTON:
150g raw tiger prawns
Chinese chives
3 Chinese mushrooms (soaked in hot water overnight)
1 clove garlic
15-20 wonton pastries
MARINADE:
2 tbsp light soy sauce
Pinch of sugar
Sesame oil to cover
NOODLE SOUP:
3 slices ginger
Prawn shells & heads
2 spring onions
1 pack rice vermicelli
1 pak choi (sliced lengthways into quarters)
1-2 tbsp oyster sauce
Preparation
THE FILLING
Finely chop the chives and garlic and place in a large prep bowl.
Finely dice the mushrooms and prawns and add to the prep bowl.
Season with soy sauce, a pinch of sugar, and cover with sesame oil. Mix well.
THE FOLDING
1. Place 1 tbsp filling in the centre of the pastry
2. Using the tip of your finger, wet all sides of the pastry with cold water
3. Fold bottom corner over the filling to the top corner and press pastry down to seal all sides (to form a triangle)
4. Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other, overlap the ends and then press together to form a 'trough' shape
5. Place aside and fold all wontons the same way.
COOKING
Soak the noodles in hot water for 3 minutes.
Once the noodles have separated, drain the water and allow to dry (preferably overnight for the best results).
Using either fish bones or prawn heads and shells, place in a medium sized saucepan and fill with water 3/4 full.
Add roughly 1 tsp salt, 3 slices of ginger and 1-2 tbsp oyster sauce. Stir and bring to boil.
Boil for 20 minutes and then remove the bones / shells & heads.
Once the soup is on a rolling boil, add the wontons and pak choi and allow to boil for 4-5 minutes. The wontons will start to float once they are cooked.
Now add the noodles to the soup and allow to boil for 30 seconds before serving.
