On a cold day, warm soup for dinner 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
- 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.)
- Mince the thawed Prawns by roughly chopping up, add Spring Onion, Ginger, Shiitake, Egg White and Potato Starch, then Salt & Pepper and mix well.
- 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.
- Add wontons to simmering soup. Cook, uncovered, for 5 minutes or until wontons float to the surface and cooked through.
- Alternatively, you can deep fry the triangular wontons.