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We hope you got insight from reading it, now let’s go back to prawn wonton soup recipe. You can cook prawn wonton soup using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Prawn Wonton Soup:
- Take 200-250 g Frozen (or Fresh) Prawns
- Get 1 pack Wonton Wrappers (*25 to 30 sheets)
- Get 2-3 Spring Onions *finely chopped
- Take 1 small piece Ginger *grated
- Get 3-4 Shiitake Mushrooms *finely chopped
- Use 1/2 Egg White
- Use 1/4 teaspoon Salt
- Take White Pepper
- Prepare 1 tablespoon Potato Starch
- Get <Soup>
- You need 4 cups Dashi Stock *can be replaced by Chicken or Vegetable stock
- Prepare 1 teaspoon Salt
- Use 1 tablespoon Soy Sauce
Instructions to make Prawn Wonton Soup:
- 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 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.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to take some actions 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 onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This 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 stop bacteria from spreading:
Do not let raw food like 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 Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store at the bottom shelf of this fridge, where they can’t touch or drip onto other foods Do not 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 that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say how long you may keep the food and whether it needs to go from the fridge.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. For instance, you may see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
After this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you sick.
If you plan on using an egg after its best before date, be sure you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a hard-boiled egg.
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