This recipe is a kind of Thai/Chinese fusion one because I used coriander and fish sauce which is used a lot in Thai cooking to make wontons that are slightly different from the usual Chinese ones. This wonton soup recipe is great as a starter or you can make more wontons and add dried vermicelli to the soup for a main course.
Ingredients (makes around 24 wontons):
- 140g peeled cooked prawns
- 50g shitake mushrooms
- 2 cloves garlic (minced)
- 3 spring onions
- 2 tbsp fish sauce
- 2 tbsp dark soya sauce
- 1 tbsp chopped coriander plus some coriander leaves for the garnish
- 1 egg (separate the egg white and yolk)
- 24 wonton wrappers
- 2 small red chillies
- 1 litre beef stock
- 1 tbsp Chinese rice wine (see photo below – this can be substituted with dry sherry)
- 1 tbsp sesame oil
- Finely cut the prawns and 1 spring onion and cut the shitake mushrooms into small pieces. Mix them together in a bowl with the garlic, 1 tablespoon soya sauce, 1 tablespoon fish sauce, coriander and egg yolk.
- Take 1 wonton wrapper and lay it on a flat surface. Place 1 tablespoon of the prawn mixture in the middle of the wrapper. Brush the edges of the wrapper with egg white and fold it into a triangle, pressing lightly to seal. Bring the two bottom corners of the triangle to the middle and use some more egg white to hold it in place (see photo below). Repeat this for all wonton wrappers.
- Slice the chillis and 2 spring onions at a steep diagonal angle to make long thin slices.
- Mix the beef stock, 1 tablespoon fish sauce, 1 tablespoon soya sauce, sesame oil and rice wine in a pot and bring to the boil over a medium heat. Add the chilis and spring onions and then reduce the heat so that the soup is simmering. Add the wontons and heat for around 5 minutes until cooked.
- Serve hot garnished with coriander leaves. (If serving as a main, add vermicelli after heating the wontons for 4 minutes).