Home » Prawn wonton soup

Prawn wonton soup

by Christina Julia

Prawn wonton soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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.

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