What to eat this weekend: 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

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.