What to eat this weekend: This prawn wonton soup is a hearty bowl of goodness

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

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.