On a cold day, warm soup for dinner menu makes my family happy. Last night, I was just about to make Tofu & Egg Soup that is my children’s favourite, but I changed my mind when I saw frozen prawns in my freezer. I made Prawn Wonton Soup instead. We can buy wonton wrappers from most supermarket stores these days. I saved some for deep frying. They were absolutely delicious and surprisingly easy to make. You should try this.
Frozen (or Fresh) Prawns 200 to 250g
Wonton Wrappers 1 pack (*25 to 30 sheets)
Spring Onions 2 to 3 *finely chopped
Ginger 1 small piece *grated
Shiitake Mushrooms 3 to 4 *finely cut
Egg White 1/2
Salt 1/4 teaspoon
Potato Starch 1 tablespoon
Dashi Stock 4 cups *can be replaced by Chicken or Vegetable stock
Salt 1 teaspoon
Soy Sauce 1 tablespoon
1. Place Dashi Stock in a large saucepan over medium heat. Add Salt & Soy Sauce and bring to a simmer. If you use Chicken or Vegetable stock, alter the amount of Salt & Soy Sauce. I recommend to add some Ginger slices and Spring Onion to the stock to add Asian flavour. (Remove them before cooking wontons.)
2. Mince the thawed Prawns by roughly chopping up, add Spring Onion, Ginger, Shiitake, Egg White and Potato Starch, then Salt & Pepper and mix well.
3. Place 1 wonton wrapper on a plate, place 1 heaped teaspoon prawn mixture in centre. Wet edges with water and fold up to form a triangle and pinch to enclose. For soup, attach both bottom corner edges together. Repeat with remaining mixture and wrappers.
4. Add wontons to simmering soup. Cook, uncovered, for 5 minutes or until wontons float to the surface and cooked through.
5. Alternatively, you can deep fry the triangular wontons.