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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 Some Foods That Help Your Heart.
You already are aware that the body needs the heart to be healthy. Think about it: if your heart is not healthy then the rest of your body won’t be healthy. You already know that daily exercise and a healthy lifestyle are vital in terms of the overall health of your heart. But did you know that there are some foods that have been found to help you improve your heart health? Today, you will learn which foods are good for your heart.
Fish is perhaps the best food you can ingest. You may already know this since you’ve most likely been told to see to it that you consume fish at least a couple of times a week. This is basically true if you have problems with your heart or if your heart is not healthy. Fact: Fish is high in Omega 3s which are what helps process and turn unhealthy cholesterol into good energy. Include fish in two meals every week.
There are lots of foods that you can eat that are beneficial for your body. To be sure, the foods cited in this article can help your body in numerous ways. They are especially beneficial for the heart, though. Begin consuming these foods each day. 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. You can cook pork and prawn wonton soup using 33 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to prepare Pork and prawn wonton soup:
- You need 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
- Take 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)
- Use 1 teaspoon ground white pepper
- Use 1 tablespoon Shaoshing rice wine
- Provide 2 garlic cloves, finely chopped
- You need 2-3 slices ginger, grated (use more or less depending on preference)
- Get 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)
- Get 2 packets wonton wrappers
- Take 1/2 cup water (to seal the wontons)
- Prepare Flour for dusting wontons (if freezing wontons)
- Prepare Microwave lid cover (to prevent wontons drying out)
- You need For the soup:
- Take 3 tablespoon cooking oil (to saute the ingredients)
- Prepare 1 small white onion, finely sliced
- Prepare 1-2 cloves garlic, crushed
- Get 1-2 large ginger, slices
- Get 2 stalks spring onions, sliced in half
- Prepare 3 teaspoons chicken stock (add more or less depending on preference)
- You need 6 cups water
- Prepare 2 teaspoons light soy sauce (add more or less depending on preference)
- Take 2 teaspoons sesame oil (add more or less depending on preference)
- Take 1/8 teaspoon white ground pepper (add more or less depending on preference)
- Prepare For garnish:
- Provide Soup:
- Provide 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)
- Take 1-2 teaspoons light soy sauce (add more or less depending on preference)
- Provide 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 extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. It is possible to 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 quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely
Buy raw meat or fish and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re going to use has been saved correctly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the label that state how long you can keep the food and if it needs to go in the refrigerator.
This kind 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. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you may see’eat in 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 dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t mean that the food will be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. Following this date that the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be sure that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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