Prawn Wonton Noodle Soup

One of my all-time favourite meals is prawn wonton soup. Making fish stock from scratch has always been something of a deterrent when it comes to making this at home. However, if Campbell’s Real Stock is good enough for Dan and Steph (from My Kitchen Rules, for all you non-tragics), it’s good enough for me.

With a few hours to spare on Sunday afternoon, I decided to bring the dish to life in my own kitchen. Dan and Steph’s Prawn Wonton Soup recipe listed one hour prep time. It took me closer to an hour and a half. Admittedly, I did have some distractions and logistical problems:

Never a dull moment

Never a dull moment

The most time consuming elements for me were enclosing the dumplings and deveining prawns (no matter how hard I try, this thankless task always takes me FOREVER). The trick, learned the hard way, is not to put too much mixture in each wonton wrapper.

There’s a long list of ingredients for this recipe, and yes it is time consuming, but the little parcels stuffed with fresh prawns and enoki mushrooms, floating in a beautifully balanced and spicy soup make it so worth it!

The recipe also says it yields 20 wontons. For me, it was closer to 32 wontons. Half of these are now chilling out in my freezer, waiting for the next cold soup day.

Here’s what you need

1L fish stock
6 coriander roots (I went without – coriander is the only herb I don’t really like)
4 spring onions
2cm-piece galangal, sliced
2cm-piece ginger, sliced
1 lemongrass stalk, bruised (whack it with your knife)
1 long red chilli, roughly chopped
3 tbs oyster sauce
2 tbs light soy sauce
2 tbs Chinese cooking wine
1 tbs fish sauce
2 tbs grated palm sugar

Wonton Filling
400g green prawns, peeled, deveined, cut into 5mm pieces
2 spring onions, thinly sliced
1/3 cup water chestnuts, drained, finely chopped or crushed with a garlic crusher
100g enoki mushrooms, chopped
1 eggwhite
2 tbs light soy sauce
1½ tbs cornflour
1 tsp sesame oil

20 wonton wrappers, and optional – fresh noodles
1 bok choy, leaves separated, trimmed
Thinly sliced spring onion, to garnish
Thinly sliced chilli, to garnish
Lime cheeks, to serve

And here’s what to do

1. To make the soup, combine stock, spring onion, galangal, ginger, lemongrass and chilli in a large saucepan, and simmer over a low heat for 10 minutes.

2. Add in your oyster, fish and soy sauces, Chinese cooking wine and grated palm sugar, and simmer for a further two minutes. Strain mixture into a large saucepan.

3. While your soup is simmering away, make the wonton filling by combining prawns, spring onions, water chestnuts, enoki mushrooms, eggwhite, light soy sauce, cornflour and sesame oil in a large bowl.

Palm sugar, saucy stock additions, wonton filling

4. It’s time to get your wonton on. Place a heaped teaspoon of filling in the centre of each wonton wrapper. Brush edges with water and fold over. I did this by joining the two points together to form a triangle. Push the air out and firmly seal the edges.

Wontoning on

Wontoning on

5. Return the soup to a simmer, and add in wontons and noodles (if using –  check cooking instructions to see how long they need to cook for). Simmer for five minutes, adding in bok choy after 2 minutes cooking time has passed. The wontons are done when they float to the surface.

6. Ladle into bowls (big bowls!) and garnish with spring onions and chilli. Take time to marvel at your masterpiece, and enjoy.


Happiness in a bowl


3 thoughts on “Prawn Wonton Noodle Soup

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