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Before you jump to Pork and prawn wonton soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to pork and prawn wonton soup recipe. To cook pork and prawn wonton soup you need 33 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Pork and prawn wonton soup:
- Prepare For the filling:
- You need 500 g mince pork - at least 10% to 20% fat content (or 250g pork belly minced mixed with 250g minced pork, (optional) this makes the filling more succulent)
- Take 7-8 raw king prawns, minced
- Prepare 2 tablespoons soy sauce (add more or less depending on preference)
- You need 2 tablespoons fish sauce (nam pla, add more or less depending on preference)
- Get 1 teaspoon ground white pepper
- Provide 1 tablespoon Shaoshing rice wine
- Use 2 garlic cloves, finely chopped
- Provide 2-3 slices ginger, grated (use more or less depending on preference)
- Provide 1-2 stalks spring onion, finely chopped (add more or less depending on preference)
- Prepare To taste fine salt (optional, if mixture needs slightly more seasoning)
- Prepare 2 packets wonton wrappers
- You need 1/2 cup water (to seal the wontons)
- Get Flour for dusting wontons (if freezing wontons)
- You need Microwave lid cover (to prevent wontons drying out)
- Get For the soup:
- Prepare 3 tablespoon cooking oil (to saute the ingredients)
- Get 1 small white onion, finely sliced
- Take 1-2 cloves garlic, crushed
- Prepare 1-2 large ginger, slices
- You need 2 stalks spring onions, sliced in half
- Get 3 teaspoons chicken stock (add more or less depending on preference)
- Provide 6 cups water
- Provide 2 teaspoons light soy sauce (add more or less depending on preference)
- Use 2 teaspoons sesame oil (add more or less depending on preference)
- Take 1/8 teaspoon white ground pepper (add more or less depending on preference)
- Prepare For garnish:
- You need Soup:
- You need 1-2 tablespoons spring onions, finely sliced
- Provide Chilli oil and black rice vinegar dressing:
- Use 1-2 teaspoons garlic and sesame chilli oil (or any chilli oil of choice)
- Use 1-2 teaspoons light soy sauce (add more or less depending on preference)
- Use 1-2 teaspoons black rice vinegar (add more or less depending on preference)
Steps to make Pork and prawn wonton soup:
- Place the minced pork in a large bowl. Add soy sauce, fish sauce, ground white pepper and shaoshing rice wine. Mix all of the ingredients thoroughly stirring in one direction with chopsticks.
- Wash the prawns, peel and remove the heads. With a knife, slit down the top center of the prawns to de-vein. Once all of the prawns have been de-veined, rinse under water.
- Roughly chop the prawns with a meat cleaver into a mince. Using a meat cleaver, pound the prawns to make a paste. Transfer to the mixing bowl with the mince pork and mix well together.
- Once the mixture is well incorporated and sticky, add the finely chopped spring onions, minced garlic and grated ginger to the mixing bowl. Mix all of the ingredients thoroughly.
- Transfer the mixture to a sealable food bag and set aside in fridge for an hour or overnight to marinade. When ready to use, take out the wonton mixture and place in a bowl. Tip: when ready to use mixture, in a small pan place a teaspoon of wonton mixture in there. On medium heat cook the mixture and taste. If more seasoning is required adjust as necessary (add more soy, white pepper or salt (optional) depending on preference).
- Place the wonton wrappers on a plate and fill a small bowl with water. Dust a large plate with a small amount of flour, find a tall lid (like a microwave lid) that covers the plate along with a small board for making the wontons on. Tip: When not using, keep wonton wrappers covered with a tea towel or paper towel to prevent them drying out.
- For the ‘ruffled purse’ shape, place a wonton wrapper on the chopping board in a diamond orientation. Place one and a half teaspoons of wonton mixture in the middle of the wrapper. Fold the wrapper in half to form a triangular shape (see picture 2, the half does not perfectly join in the middle). Press and push out the air pockets and then wet the edges of the wontons.
- Pleat the top of the wonton, make between 3 to 5 pleats (depending on how ‘ruffled’ you want the wontons). Press the top of the pleats to seal tightly. Transfer to the lightly dusted plate and coat wontons with a tiny amount of flour, then cover with the microwave lid to prevent them drying out. Repeat steps 6 - 7 until all of the filling and wonton wrappers have been used.
- Once all of the wontons have been made, place the uncooked wontons to be frozen in airtight containers. This helps the wontons keep their shape when cooking and also adds to a better texture.
- For wonton soup, on medium heat, add cooking oil to the stockpot. Now add onions, garlic, ginger and spring onion stalks and sauté until soft. Add the chicken stock and water, bring to a boil, then add soy sauce, sesame oil and white pepper and stir. Reduce to medium low heat and simmer for 5-8 minutes to allow the flavours to infuse.
- Turn the heat up to high and add the wontons. For fresh wontons cook for 4-5 minutes (not from frozen). For frozen wontons cook for 6-10 minutes, or until they float, they should look like gorgeous golden nuggets! Sir occasionally, once wontons have cooked turn the heat off.
- Remove wontons from the stockpot with a slotted spoon and place in serving bowl. Ladle over the broth and garnish with the sliced tops of the spring onions. You can serve as a soup or with egg noodles.
- You can also serve wontons as a Dim Sum style side dish covered with spicy sauce. Bring a large pot of water to a boil and cook the wontons for 4-5 minutes or until they float. Remove with a slotted spoon and place in a serving bowl. Add one teaspoon each of chilli oil, soy sauce and black vinegar, garnish with sliced spring onions and mix.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful germs from spreading and growing. You can take some actions to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these kinds of food will not be cooked before you eat them, so any germs that get onto the meals won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to make sure everything you are likely to use was stored correctly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that say how long you may keep the food and whether it must go from the refrigerator.
This kind of food frequently has special packaging to help keep it fresh for more. But it will go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you may see’eat within two days of launching' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you ill.
If your plan is to use a egg after its best before date, be certain that you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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