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Prawn Wonton Soup


MasterChef New Zealand - Prawn wonton soup
Recipe by Karyn

Wontons
10 prawns, peeled, deveined, roughly chopped
1 tsp shao hsing wine
1 tsp soy sauce
1 tsp sesame oil
1 garlic clove, crushed
1 spring onion, finely diced
Salt
15 wonton wrappers
Soup
4 cups Campbells Real Stock Chicken
2 cm piece ginger, sliced plus 1Tbs julienned
2 garlic clove, crushed
2 Chinese celery stalks
1 star anise
1/2 onion, finely diced
4 Tbs light soy sauce
1/4 cup shao hsing wine
1 spring onion, diced
1 spring onion, sliced lengthways, to serve
1 Chinese celery stalk, to serve

1 For the wontons, combine prawns, wine, soy, sesame oil, garlic and spring onion in a bowl, season with salt. Set aside to marinade for 30 minutes. Lay wonton wrappers across a flat surface, place 1/2 teaspoon of filling into the centre of each wonton and fold edges to shape into wontons.

2 For the soup, place the Campbells Real Stock Chicken, ginger, garlic, chinese celery, star anise and onion in a saucepan, place over a medium heat and simmer for 15-20 minutes.

3 Strain into a clean saucepan, add soy and wine, reserved julienned ginger and spring onion.

4 Place the wontons into the stock and simmer gently for 2 minutes or until wontons are cooked. Place spring onion and celery in for 1-2 minutes.

5 Spoon into bowls, top with spring onion and chinese celery, to serve.




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