Prawn wonton soup
Serves 1 | prep 30 mins | total time
- 1 heaped tbsp of ‘00’ grade pasta flour
- 1 medium egg yolk
- 4 cooked king prawns
- 1 spring onion
- a splash of sesame oil (about ½ tsp)
- a splash of soy sauce (about ½ tsp)
- ½ chicken stock cube
- ½ nest of dried egg noodles
- ¼ of a pak choi
- In a bowl, mix the flour and egg yolk to form a dough. Knead for 5 minutes (it is a small ball of dough!), wrap in clingfilm and set to one side to rest while you make the filling.
- On a chopping board, finely dice and chop the prawns and a quarter of the spring onion (use some of the white part), until a well-chopped but not smooth consistency is achieved. Add the sesame oil and soy sauce; mash with the back of a fork to mix together.
- Chop your ball of dough into 4; use a rolling pin to roll each ball out thinly into a rough circular shape. Use the rim of a large glass (about 8-9cm diameter) to cut out perfect circles (you can make more smaller wontons if you don’t mind them being a bit fiddly!).
- 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 pinch the two points of the semi-circle together to create that classic compact wonton shape.
- Next, in a saucepan, add 400ml just-boiled water with the chicken stock cube and the rest of the spring onion, finely sliced. Bring to the boil over a medium heat and then add the noodles, the wedge of pak choi and the wontons. Simmer for 5 minutes until the noodles are cooked, and then serve in a bowl with the cooking stock ladled over to create a delicious wonton soup.