Pork and prawn wonton soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn off (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Watch your portion sizes especially foods and beverages that are high in kilo-joules Restrict your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other foods in the day.
Strategies for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the elevator, get off the bus a stop early and walk break up sitting time at work
Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
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We hope you got insight from reading it, now let’s go back to pork and prawn wonton soup recipe. To make pork and prawn wonton soup you only need 33 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Pork and prawn wonton soup:
- You need For the filling:
- Take 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)
- Prepare 7-8 raw king prawns, minced
- Prepare 2 tablespoons soy sauce (add more or less depending on preference)
- Get 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
- Get 2 garlic cloves, finely chopped
- Prepare 2-3 slices ginger, grated (use more or less depending on preference)
- Prepare 1-2 stalks spring onion, finely chopped (add more or less depending on preference)
- You need To taste fine salt (optional, if mixture needs slightly more seasoning)
- Provide 2 packets wonton wrappers
- You need 1/2 cup water (to seal the wontons)
- You need Flour for dusting wontons (if freezing wontons)
- You need Microwave lid cover (to prevent wontons drying out)
- Provide For the soup:
- Use 3 tablespoon cooking oil (to saute the ingredients)
- Get 1 small white onion, finely sliced
- Use 1-2 cloves garlic, crushed
- Use 1-2 large ginger, slices
- Take 2 stalks spring onions, sliced in half
- Take 3 teaspoons chicken stock (add more or less depending on preference)
- Take 6 cups water
- Use 2 teaspoons light soy sauce (add more or less depending on preference)
- Use 2 teaspoons sesame oil (add more or less depending on preference)
- Use 1/8 teaspoon white ground pepper (add more or less depending on preference)
- Take For garnish:
- Prepare Soup:
- Take 1-2 tablespoons spring onions, finely sliced
- Get Chilli oil and black rice vinegar dressing:
- You need 1-2 teaspoons garlic and sesame chilli oil (or any chilli oil of choice)
- Prepare 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 foods safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as meat, poultry and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, like salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly first
Buy raw fish or meat and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are likely to use has been stored correctly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that state just how long you can keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of instance, you may see’eat in two days of opening' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. If this date runs out, it does not indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. After this date the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, make sure that you only use it in dishes where it’s going to be fully cooked, so that both white and yolk are strong, such as in a cake or even as a hard-boiled egg.
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