Team Recipes - Chinese Wonton Soup with Pork and Prawn
Recipes brought to you by the Epworth team. A delicious pork and prawn soup filled with Chinese dumplings
Serves: approx. 4-6
Prep time: 2 hours
Cook time: 2 hours
1 kg ground pork (try to get slightly fattier ones adds to the taste. Half belly, half shoulder minces work best
5 spring onion stalks (do not use the green end tips) chopped finely
3 tbsp of Shaoxing wine
1 tbsp of white pepper
3 tbsp of soy sauce (do not use sweet versions)
3 large dried (rehydrated - yes there’s a difference) Shiitake mushrooms chopped finely
25 tiger prawns deshelled and chop into 4 parts each (you can keep the shells for prawn stock)
80 - 100 wonton skins (get the yellow ones, white ones are for dumplings)
1 egg (do not need yolk)
Mix everything in a large bowl make sure the mince is mixed until it becomes a mash (you shouldn’t be able to see any mince shapes, just a paste). Once done cover it and leave in fridge for at least 1 hour.
Making the wontons - Ensure every wonton has a piece of prawn in it (they won’t taste right without it). When sealing the wonton skins use the egg white as adhesive (finger or back of spoon is fine to seal).
Soup (easy way) - Boil 5 cups of water and add chicken stock to taste (I usually add 1 tablespoon of vinegar to this as well). Once stock is boiling (must be boiling and don’t add the wontons in too early) add wontons and boil for 1 - 2 mins. Serve with soy or vinegar.
Soup (authentic way) - Prawn flavour stock. Add all of the shells into the pot and add 7 cups of water. Bring to boil. Add 2 tablespoons of chicken stock, 1 tablespoon of white pepper. Keep this boiling for at least 1 hr, normally 2 hrs. Add soy to adjust taste. Add wontons and boil for 1 - 2 mins. Serve with prawn soup. Enjoy.
Deep fried wontons - Boil oil (to see if oil is hot enough use a wooden chopstick and dip it into the oil, if you see bubbles coming out of the chopstick its hot enough; do not use coloured chopsticks). Ensure there is enough oil to cover wontons. When you drop the wontons in they should sink to the bottom. Fry till they float (give it 20 more secs and you are done). Serve with finely sliced ginger in soy or sweet chili sauce with mayo.
Side note: If you make too much you can store them in the fridge for later. Make sure you cover the wontons with flour to prevent them sticking to each other. If you do miss this step you can pour boiling water into a container, this will partially cook the skin making separating them a lot easier.
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Recipes brought to you by the Epworth team. A warming winter soup with a zesty orange flavour.
Recipes brought to you by the Epworth team. A delicious pork and prawn soup filled with Chinese dumplings.