Meals and Courses

  • 100 g (3½ oz) minced pork
  • 150 g (5 oz) raw peeled prawns
  • 4 spring onions, finely chopped
  • 1 garlic clove
  • 1 cm (½ inch) piece of fresh root ginger, peeled and chopped
  • 1 tablespoon oyster sauce
  • 20 wonton wrappers
  • 750 ml (1¼ pints) chicken stock
  • 1 head of Chinese spring greens, shredded
  • 1–2 tablespoons Thai fish sauce
  • leaves from a small bunch of coriander
  • 1 tablespoon sesame seeds
  • 1 lime, cut into wedges (optional)

Place the pork, prawns, 2 of the spring onions, the garlic, ginger and oyster sauce in a food processor and blend to a paste.

Take 1 of the wonton wrappers and place 1 teaspoon of the prawn and pork mixture in the centre. Dampen the edges of the wrapper with a little water and bring them up around the filling, enclosing it completely in a little bundle. Repeat with the remainder of the wrappers and prawn and pork mixture.

Bring the stock to the boil in a large saucepan, then reduce the heat, add the wontons and simmer for 4–5 minutes. Remove 1 of the wontons and check that it has become firm, which will indicate that it is cooked.

Add the spring greens to the pan and cook for 1 minute. Season the stock with the fish sauce.

Divide the soup between 4 bowls and serve with a few coriander leaves, a sprinkling of sesame seeds and a lime wedge.

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