Wonton Noodle Soup with Prawn and Pork Dumplings
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Ingredients
- 24 wonton wrappers
- 200 g pork mince
- 150 g raw king prawns, peeled
- 3 spring onions, finely sliced
- 1 tsp fresh root ginger, grated
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1000 ml chicken stock
- 300 g medium egg noodles
- 200 g pak choi
Nutrition (per serving)
- Calories
- 569 kcal
- Protein
- 32.1 g
- Carbohydrate
- 83.1 g
- of which sugars
- 3.4 g
- Fat
- 11.3 g
- of which saturates
- 3.4 g
- Fibre
- 4.1 g
- Salt
- 4.12 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the raw king prawns and mix in a bowl with the pork mince, half the spring onions, the grated fresh root ginger, 1 tablespoon of the light soy sauce and the sesame oil.
- 2
Lay out the wonton wrappers and spoon a teaspoon of filling into the centre of each. Dampen the edges with water, fold into triangles or purses and press firmly to seal.
- 3
Bring the chicken stock to a simmer in a large pan with the remaining soy sauce, then drop in the wontons and cook for 5 minutes until they float and the filling is cooked through.
- 4
Add the pak choi to the pan for the last 2 minutes to wilt.
- 5
Meanwhile cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 6
Divide the noodles between four bowls, ladle over the broth, wontons and pak choi, and scatter with the remaining spring onions.
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