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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 only need 33 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Pork and prawn wonton soup:
- Provide For the filling:
- Prepare 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)
- Use 7-8 raw king prawns, minced
- Provide 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
- Use 1 tablespoon Shaoshing rice wine
- Take 2 garlic cloves, finely chopped
- Use 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)
- Prepare To taste fine salt (optional, if mixture needs slightly more seasoning)
- You need 2 packets wonton wrappers
- You need 1/2 cup water (to seal the wontons)
- Prepare Flour for dusting wontons (if freezing wontons)
- Provide Microwave lid cover (to prevent wontons drying out)
- You need For the soup:
- You need 3 tablespoon cooking oil (to saute the ingredients)
- Use 1 small white onion, finely sliced
- Get 1-2 cloves garlic, crushed
- Take 1-2 large ginger, slices
- Provide 2 stalks spring onions, sliced in half
- Take 3 teaspoons chicken stock (add more or less depending on preference)
- You need 6 cups water
- Get 2 teaspoons light soy sauce (add more or less depending on preference)
- You need 2 teaspoons sesame oil (add more or less depending on preference)
- Provide 1/8 teaspoon white ground pepper (add more or less depending on preference)
- Use For garnish:
- Prepare Soup:
- Provide 1-2 tablespoons spring onions, finely sliced
- Use Chilli oil and black rice vinegar dressing:
- Get 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)
- Prepare 1-2 teaspoons black rice vinegar (add more or less depending on preference)
Instructions 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 very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some steps to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily 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 like poultry, meat and vegetables After going to 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 easily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread quite 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. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly first
Buy raw meat or fish and store at the bottom shelf of this fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies 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 going to use was saved properly (according to some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that state how long you may keep the food and whether it must go in the refrigerator.
This sort of food frequently has special packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You should not use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it does not indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
Following this date, the caliber of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, such as in a cake or even as a hard-boiled egg.
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