If you're looking for new recipes to try this weekend, look no further! We provide you only the best Pork and prawn wonton soup recipe here. We also have wide variety of recipes to try
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 The Right Foods.
You already are aware that you need to have a strong and healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that exercising regularly and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Still, are you aware that there are some foods that have been found to help you improve your heart health? If you would like to know which foods to eat to improve your heart health, keep on reading.
Have you ever heard the phrase “an apple a day keeps the doctor away”? The truth is that apples have loads of great stuff in them to help promote a healthy heart. Apples are high in soluble fiber which scrubs your artery walls so that cholesterol and fat can’t accumulate or cause blockages. Eating just one Red Delicious apple each day can make your LDL levels fall by as much as eight percent. That’s a great number if you’re endeavoring to make your heart healthy!
There are lots of foods out there that that are terrific for your body. The truth is that each of the foods that we’ve discussed here can help your body in lots of different ways. They are especially good, though, for making your heart healthy as it possibly can. Try to start incorporating these heart-healthy in your diet daily. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to pork and prawn wonton soup recipe. To make pork and prawn wonton soup you need 33 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Pork and prawn wonton soup:
- Prepare For the filling:
- Use 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
- Use 2 tablespoons soy sauce (add more or less depending on preference)
- Prepare 2 tablespoons fish sauce (nam pla, add more or less depending on preference)
- Take 1 teaspoon ground white pepper
- Take 1 tablespoon Shaoshing rice wine
- Use 2 garlic cloves, finely chopped
- Get 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)
- Use 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)
- Get Microwave lid cover (to prevent wontons drying out)
- Take For the soup:
- Get 3 tablespoon cooking oil (to saute the ingredients)
- Provide 1 small white onion, finely sliced
- You need 1-2 cloves garlic, crushed
- You need 1-2 large ginger, slices
- Prepare 2 stalks spring onions, sliced in half
- Take 3 teaspoons chicken stock (add more or less depending on preference)
- Get 6 cups water
- Take 2 teaspoons light soy sauce (add more or less depending on preference)
- Get 2 teaspoons sesame oil (add more or less depending on preference)
- You need 1/8 teaspoon white ground pepper (add more or less depending on preference)
- Use For garnish:
- Provide Soup:
- Use 1-2 tablespoons spring onions, finely sliced
- Prepare Chilli oil and black rice vinegar dressing:
- Get 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)
- You need 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 is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain dangerous 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, such as 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 will not be murdered.
To help stop bacteria from spreading:
Do not 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 that you have used to prepare raw food, unless they’ve been washed thoroughly Wash 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
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you’re going to use has been saved correctly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you can keep the food and whether it must go in the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture may start to deteriorate.
Following this date the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, be certain 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 walnut.
If you find this Pork and prawn wonton soup recipe useful please share it to your good friends or family, thank you and good luck.
