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What to eat this weekend: This prawn wonton soup is a hearty bowl of goodness
This easy, low-cost prawn wonton soup is the perfect start to your weekend.
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.
Prawn Wonton Soup
Ingredients (1 person)
- 1 tbsp of ’00’ flour
- 1 medium egg yolk
- 4 medium-sized prawns
- 1 spring onion
- splash of sesame oil
- splash of soy sauce
- 400ml water
- 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 a quarter 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 roughly 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.