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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 Helping Your Heart with The Right Foods.
You already know that you must have a fit and healthy heart. Think about it: if your heart is unhealthy then the rest of your body won’t be healthy either. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and exercise regularly. Did you already know, though, that there are a number of foods that can help your heart be healthier? In this article, you will find out which foods are beneficial for your heart.
Be aware that fish is just about the healthiest food out there. You may already know this since you’ve likely been told to ensure that you eat fish at least two times a week. This is particularly true if you have problems with your heart or if your heart is in not too good a shape. Know that fish is rich in Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Try consuming fish in at least two meals each week.
There are many foods that you can include in your diet that will be great for your body. It’s true that everything discussed in this article can help your body in a variety of ways. They are particularly great, though, for making your heart healthy as it possibly can. Begin consuming these hearty foods each 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 cook pork and prawn wonton soup using 33 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Pork and prawn wonton soup:
- Provide 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)
- Provide 7-8 raw king prawns, minced
- Prepare 2 tablespoons soy sauce (add more or less depending on preference)
- Provide 2 tablespoons fish sauce (nam pla, add more or less depending on preference)
- Provide 1 teaspoon ground white pepper
- Provide 1 tablespoon Shaoshing rice wine
- Provide 2 garlic cloves, finely chopped
- Use 2-3 slices ginger, grated (use more or less depending on preference)
- Take 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)
- You need 2 packets wonton wrappers
- Use 1/2 cup water (to seal the wontons)
- Use Flour for dusting wontons (if freezing wontons)
- Provide Microwave lid cover (to prevent wontons drying out)
- You need For the soup:
- Prepare 3 tablespoon cooking oil (to saute the ingredients)
- Prepare 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
- Use 3 teaspoons chicken stock (add more or less depending on preference)
- Use 6 cups water
- You need 2 teaspoons light soy sauce (add more or less depending on preference)
- Prepare 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)
- Provide For garnish:
- You need Soup:
- Take 1-2 tablespoons spring onions, finely sliced
- Get Chilli oil and black rice vinegar dressing:
- Get 1-2 teaspoons garlic and sesame chilli oil (or any chilli oil of choice)
- Provide 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)
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 help stop harmful bacteria from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, fruit and bread. That is because these types 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 like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely first
Cover 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 is important to read food labels to make sure everything you are likely to use was saved properly (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 say how long you can keep the food and if it needs to go from the fridge.
This sort of food frequently has special packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. For example, you might see’eat within two days of launching' on the label. 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 marked on many foods are more about quality than security. If this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, make sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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