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Ingredients
- For the wontons
- 175g/6oz cooked prawns, peeled and deveined
- 1 garlic clove, crushed
- 1 spring onion, finely chopped)
- 1 tablespoon light soy sauce
- 1 tablespoon Thai fish sauce
- 1 tablespoon chopped fresh coriander leaves
- 1 small egg, separated
- 12 wonton wrappers
- For the soup
- 1 litre/13⁄4pt beef stock
- 1 tablespoon Thai fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine
- 2 small fresh red chillies, seeded and sliced
- 2 spring onions, sliced
Instructions
- To make the wonton filling, finely chop the prawns. Transfer to a glass or
ceramic bowl, and stir in the garlic, spring onion, soy sauce, fish sauce,
coriander and egg yolk. - Lay the wonton wrappers on a work surface in a single layer, and put
about 1 tablespoon of the filling mixture in the centre of each. Brush the
edges with egg white and fold each one into a triangle, pressing lightly
to seal. Bring the two bottom corners of the triangle around to meet in
the centre, securing with a little egg white to hold in place. Cover with a
damp tea towel or cloth until needed. - To make the soup, put the stock, fish sauce, soy sauce and rice wine in a
large heavy saucepan, and bring to the boil over a medium heat. Add
the chillies and spring onions. Drop the wontons into the pan and
simmer for 4–5 minutes, until thoroughly heated. Serve immediately.
