PRAWN WANTAN IN CHICKEN SOUP

INGREDIENTS:

(makes about 50 wantans)

                400g prawns and/or minced meat
                200g or 1 pack of fresh wantan wrapper
                2 + 2 tsp shallot oil
                1 tbsp light soy sauce
                1 tsp salt
                2 tsp starch
                A dash of white pepper
                2 – 3 tsp toasted sole flounder fish powder (optional)
                1 spring onion (roughly chopped)
                1 coriander (roughly chopped)
                1 tub of The Daily Broth’s Chicken Bone Broth Clear & Classic Version

Note: You can leave out toasted sole / flounder fish powder if it’s difficult to find. It just adds a more Cantonese / HK taste.

INSTRUCTIONS:

1. Marinate prawns with salt and sugar. Set aside in fridge for about 30 mins to 1 hour. Rinse before cooking. This is important for bouncy filling.
2. Cut prawns into cubes, slap them flat, mince with cleaver and set aside in a bowl.

Note: If you use meat, include some fat so the filling will stay juicy. Mincing by hand will make the filling bouncier.

3. Mix filling with light soy sauce, salt, starch, white pepper, shallot oil, and sole flounder fish powder. Fold it to one direction to form a sticky ball.
4. Boil a pot of water for blanching wantans.
5. Wrap and blanch one wantan before wrapping the rest of the fillings. Taste the seasoning and adjust accordingly.
6. When seasoning is adjusted, fold the rest of the fillings. This recipe makes about 50 wantans. Store in freezer in batches of 10 for quick daily meal preparation.
7. Blanch wantans in a pot of boiling water. When the wantans start to float, drain and set aside.

CHICKEN SOUP:

Heat 1 tub of The Daily Broth’s Clear & Classic Chicken Bone Broth and season with a little salt. Transfer blanched wantans. When boiling, garnish with white pepper, shallot oil, chopped spring onion, and coriander.

ENJOY!