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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 Help Your Heart with Food.
You already are aware of how crucial it is to have a fit and healthy heart. Here’s a thought: How can the rest of your body continue to be healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and exercise regularly. Do you know, however, that there are several foods that can help your heart be healthy? If you want to know what to eat to improve your heart health, continue reading.
Be aware that blueberries are fantastic for your heart. Blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene works just like the resveratrol you will find in grapes. This particular antioxidant helps your body to be better at processing your fats and cholesterol. If your body is able to easily break down fat and cholesterol, they are not going to accumulate in your body or cause heart problems. That means that it helps keep your heart as healthy as it can be.
There are dozens (if not more) of foods out there that that are great for your body. Without a doubt, the foods discussed in this article can help your body in many ways. They are especially good, though, for promoting a healthy heart. Introduce these foods into your diet every day. Your heart will thank you!
We hope you got benefit from reading it, now let’s go back to pork and prawn wonton soup recipe. You can have pork and prawn wonton soup using 33 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to prepare Pork and prawn wonton soup:
- Prepare For the filling:
- Provide 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
- Provide 2 tablespoons soy sauce (add more or less depending on preference)
- Take 2 tablespoons fish sauce (nam pla, add more or less depending on preference)
- Take 1 teaspoon ground white pepper
- Prepare 1 tablespoon Shaoshing rice wine
- You need 2 garlic cloves, finely chopped
- You need 2-3 slices ginger, grated (use more or less depending on preference)
- Use 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)
- You need 2 packets wonton wrappers
- Take 1/2 cup water (to seal the wontons)
- Use Flour for dusting wontons (if freezing wontons)
- Prepare Microwave lid cover (to prevent wontons drying out)
- Use For the soup:
- Use 3 tablespoon cooking oil (to saute the ingredients)
- Prepare 1 small white onion, finely sliced
- Prepare 1-2 cloves garlic, crushed
- Take 1-2 large ginger, slices
- Provide 2 stalks spring onions, sliced in half
- Provide 3 teaspoons chicken stock (add more or less depending on preference)
- Get 6 cups water
- Use 2 teaspoons light soy sauce (add more or less depending on preference)
- Provide 2 teaspoons sesame oil (add more or less depending on preference)
- Get 1/8 teaspoon white ground pepper (add more or less depending on preference)
- Provide For garnish:
- Prepare Soup:
- Take 1-2 tablespoons spring onions, finely sliced
- Use Chilli oil and black rice vinegar dressing:
- Provide 1-2 teaspoons garlic and sesame chilli oil (or any chilli oil of choice)
- Get 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’s extremely important to prepare foods safely to help stop harmful germs from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material. 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 should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food 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 completely first
Cover raw fish or meat and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you’re going to use was stored properly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that state just how long you may keep the food and if it must go from the fridge.
This kind of food often has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. 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 fast. You should not use any food after the’use by' date, even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, colour or texture might begin to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. After this date that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, like in a cake or as a hard-boiled egg.
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