Pork and prawn wonton soup

Pork and prawn wonton soup


313 people made this

About this recipe: 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.


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

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.

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