Pork and prawn wonton soup

    (345)
    35 mins

    Wonton wrappers are stuffed with a mixture of cooked pork and prawns, seasoned with soya sauce and fresh ginger and gently simmered in chicken stock. You can add any chopped vegetables you like to the chicken stock and garnish with fresh spring onions.


    314 people made this

    Ingredients
    Serves: 8 

    • 250g cooked boneless pork loin, coarsely chopped or minced
    • 60g raw peeled prawns, finely chopped
    • 1 teaspoon brown sugar
    • 1 tablespoon (15ml) Chinese rice wine or sake
    • 1 tablespoon (5ml) light soya sauce
    • 1 teaspoon finely chopped fresh ginger
    • 1 bunch finely chopped spring onions
    • 24 wonton wrappers
    • 3 cups (750ml) chicken stock

    Directions
    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. In a large bowl, combine pork, prawns, sugar, wine, soy sauce, ginger and a small handful of the chopped spring onions.
    2. Blend well, and let stand for 25 to 30 minutes.
    3. Place about one teaspoon of the filling in the centre of each wonton wrapper.
    4. Moisten the edges of the wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
    5. To make the soup, bring the chicken stock to the boil. Drop wontons in, and cook for 5 minutes. Garnish with remaining chopped spring onion, and serve.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (345)

    Reviews in English (249)

    by
    407

    I am of chinese descent and these are great! I grew up going to authentic wonton noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the shrimp and serve them with campbells chicken broth. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!  -  15 Jan 2004  (Review from Allrecipes US | Canada)

    by
    343

    it's a good starting point. but there were important things i felt you left out. you shouldn't moisten the edges with water.. instead, mix in one egg per pound of meat you use in your stuffing prior to stuffing the wontons. it helps to keep everything together  -  13 Jul 2006  (Review from Allrecipes US | Canada)

    by
    305

    I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your broth clear when you add them to the soup later.  -  31 Jan 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate