CANTONESE STYLE WONTON SOUP RECIPES

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CANTONESE-STYLE PRAWN WONTON SOUP RECIPE | GOURMET TRAVELLER



Cantonese-style prawn wonton soup recipe | Gourmet Traveller image

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

Provided by Kylie Kwong

Categories     

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 2 hours 10 minutes

Yield Serves 4

Number Of Ingredients 20

1½ tbsp light soy sauce
1 tbsp julienne ginger
1 tsp white sugar
½ tsp sesame oil
2 bok choy, trimmed, cut crossways into 4
Thinly sliced spring onion, to serve
1.5 kg chicken carcasses, wings and bones
7 spring onions, trimmed, halved crossways
6 thick slices ginger
6 garlic cloves, bruised
½ Spanish onion, coarsely chopped
300 gm uncooked prawns, peeled, cut into rough 1.5cm dice
1 tbsp coarsely chopped coriander
1 tbsp thinly sliced spring onion
1½ tsp finely diced ginger
1 tsp Shaoxing wine
1 tsp light soy sauce
¼ tsp white sugar
¼ tsp sesame oil
16 square wonton wrappers

Steps:

  • For stock, place all ingredients in a stockpot with 3 litres cold water. Bring to the boil, reduce to a gentle simmer, skimming off any scum from the surface with a ladle. Reduce heat until surface of stock is barely moving and cook, skimming occasionally, for 1¾-2 hours. Discard chicken bones, then strain stock through a sieve lined with muslin. Cool, then refrigerate until needed. Makes about 2.5 litres. Stock will keep refrigerated for a week, or frozen for 3 months.
  • For wontons, combine all ingredients except wrappers in a bowl, cover and chill for 30 minutes to marinate. Working with a few wrappers at a time, keeping remaining covered with a tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Lightly dampen one corner with water, then bring the two ends together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper and cover while you make remaining wontons.
  • Bring 1.5 litres stock to the boil in a large saucepan. Add soy, ginger, sugar and sesame oil, reduce to a simmer. Add wontons and simmer for 2 minutes, then add bok choy and simmer until bright green and wontons are cooked through (1-2 minutes – to test, cut through a wonton with a sharp knife).
  • Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.

Nutrition Facts : ServingSize Serves 4

WONTON NOODLE SOUP (???) | MADE WITH LAU



Wonton Noodle Soup (???) | Made With Lau image

Learn how to make this classic Cantonese comfort food at home!

Provided by Made With Lau

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

15 oz wonton noodles
30 wontons
12 oz bok choy
1 piece green onion
8 pieces shrimp
14 oz chicken broth
4 cups water
1 tsp salt
1 tbsp olive oil
1 tbsp fish sauce
1 tsp sesame oil
0.25 tsp white pepper

Steps:

  • We'll start by washing and cutting our bok choy into quarters along the stem.
  • Set the stove to high heat and bring a pot of water to a boil. We'll want to use more water so that the noodles cook faster, which leads to a more chewy, springy texture.
  • For our broth, we'll add water and chicken broth to the pot, and bring it to a boil.
  • We'll dump the shrimp in as we start plating the bok choy on top of the noodles.
  • We have a whole recipe and video on this, but if you're starting with raw wontons, you'll boil them for about 3-5 minutes until they start floating. We have some additional pro-tips for cooking in our wonton video so be sure to check the video out if you haven't seen it already.
  • Transfer the wontons onto the bowl of noodles, and carefully pour in the soup broth. Garnish with green onions.

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