Prawn Wonton Soup
This recipe shows how, with a bit of imagination, techniques learnt from one style of cooking can be applied to many different dishes that you wouldn’t expect. Here I have used a simple Italian technique for making tortellini to create these delicate little prawn wontons.
Ingredients (1 person)
1 tbsp of tipo “00” flour
1 medium egg yolk
4 medium sized prawns
1 spring onion
splash of sesame oil
splash of soy sauce
1 chicken stock cube
½ a sheet of dried noodles (approx 40g)
¼ of a pak choi
In a bowl, add 1 tbsp flour and 1 egg yolk. Mix to form a dough, knead for 5 minutes, wrap in clingfilm and set to one side to rest while you make the filling.
On a chopping board, finely dice and repetitively chop 4 prawns and ¼ of a spring onion until a rough minced consistency is achieved. Add a splash of sesame oil and a splash of soy sauce, then mash with the back of a fork to mix everything together.
Chop your ball of dough into 4 and using a rolling pin, roll out each ball into a rough circular shape. Using the rim of a large glass, press into the dough to cut perfect circles.
Spoon your filling into the centre of each circular disc. Dip your finger into water and run it along the edge of each circle. Using the water to create a sticky seal, fold each disc in half to form a sealed semi-circular shape.
You can leave your wontons as semi-circles, or if you are more daring, then by folding the two furthest edges of the semi-circle together, you can create that classic compact wonton shape.
Next, in a saucepan, add 400ml of water, a chicken stock cube and some chopped spring onion. Bring to the boil over a medium heat and then add the noodles, pak choi and wontons. Simmer for 5 minutes until the noodles are cooked, and then serve in a bowl with a ladle of the cooking stock to create a delicious wonton soup.
Extracted from One Pound Meals by Miguel Barclay (Headline, approx €17.50).