Meals and Courses

  • 125 g (4 oz) pork mince
  • ½ teaspoon cornflour
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 small garlic clove, finely chopped
  • 43 g (1¾ oz) can dark crab meat
  • 1 egg, separated
  • 18 x 9 cm (3¾ inch) square wonton wrappers
  • 1.2 litres (2 pints) chicken stock (see page 10)
  • 1 bunch asparagus, trimmed, thickly sliced
  • 75 g (3 oz) mangetout, sliced
  • 4 spring onions, thinly sliced
  • 4 teaspoons fish sauce
  • 4 tablespoons dry sherry
  • small bunch of coriander, two thirds roughly chopped, the remaining sprigs to garnish

Mix all the wonton ingredients together except the egg white and wrappers and chill for 30 minutes for the flavours to marinade. Separate the wonton wrappers, add a heaped teaspoonful of the pork mixture on to each, brush the edges of the wrapper with a little egg white, then bring the edges up and over the filling and twist together to make mini parcels.

Put all the broth ingredients into a large saucepan, bring to the boil then add the wontons and simmer for 5 minutes until the filling is cooked through. Ladle into bowls and garnish with coriander sprigs.

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