Singaporean Won Ton Soup with Prawns

Singaporean Won Ton Soup with Prawns

Recipe only

Won ton's originate from china and there are thousands of recipes for this dish. They are normally made with prawn or pork in a triangular shape. This is a Singaporean recipe and includes the method of making the won tons,If you like the kitchen this recipe will be fun.

INGREDIENTS

225 g finely chopped cooked medium prawns

6 garlic cloves, finely chopped

2 coriander roots, finely chopped

A sprinkle of ground white pepper

20 won ton sheets (7.5 cm square)

1-2 tablespoons vegetable oil

3 3/4 cups homemade chicken stock (this is important! Brought stock is rubbish!)

2 tablespoons light soy sauce

4 raw prawns, peeled and deveined

1 cup bean sprouts, tails removed

100 g Chinese cabbage or spinach leaves, chopped

3 spring onions, sliced on the diagonal

ground white pepper for sprinkling 

METHOD

1. In a bowl, combine the chopped prawns with 2 of the garlic cloves, the coriander roots, ground pepper and a pinch of salt. Spoon 1 teaspoon of the mixture into the middle of each won ton sheet. Gather up, squeezing the corners together to make a little purse.

2. Heat the oil in a small wok or frying pan and stir-fry the remaining garlic until light and golden. Remove from the heat and discard the garlic.

3. Heat a saucepan of water to boiling point. Gently drop each won ton purse into the water and cook for 2-3 minutes. Lift each won ton out with a slotted spoon and drop it into a bowl of warm water.

4. Heat the stock in a saucepan to boiling point. Add the light soy sauce, prawns and Chinese cabbage and cook for a few minutes.

5. Drain the cooked won tons and transfer them to the stock saucepan.

6. Divide the bean sprouts among individual bowls and divide the won tons and the soup mixture among the bowls. Garnish with spring onions, ground pepper and the garlic oil.