Pork and Shrimp Wonton Noodle Soup — Cantonese Wonton Soup
Silky pork and prawn wontons in a clear deeply savoury stock with thin egg noodles and spring onion, a Hong Kong noodle shop icon.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 150g minced pork, 150g chopped prawns, 1 tsp ginger, 1.5 tbsp light soy, 1 tsp sesame oil, 1 tsp Shaoxing wine, 0.25 tsp white pepper, 0.25 tsp salt, and 1 tsp cornstarch. Mix vigorously in one direction 2 minutes until sticky and emulsified.
Wrap
Place 1 tsp filling in the centre of each wonton wrapper. Wet edges with water, fold into a triangle, bring the two bottom corners together, and press firmly to seal. Repeat with all 20 wrappers until complete.
Simmer
Bring 900ml chicken stock to a gentle simmer over medium heat, 3 to 4 minutes. Stir in 0.5 tsp dark soy sauce. Keep warm over low heat, uncovered.
Boil 1
Bring a large pot of water to a vigorous boil over high heat. Working in batches, add wontons and cook 4 to 5 minutes until they float and skins turn translucent. Remove with a slotted spoon to a bowl.
Boil 2
In the same boiling water, add 200g fresh egg noodles and cook 1 to 2 minutes until just tender. Drain and divide between two bowls.
Plate
Ladle hot stock over noodles in each bowl, top with wontons, scatter 2 stalks sliced spring onion, finish with 0.5 tsp sesame oil, and serve immediately.
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