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Cooked by: Chef / Last Modified: 8/5/2008 / Course: soup / Number of Servings: 4 |
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Directions: Place the chicken breast, 5 oz of the prawn tails, the ginger, and spring onions
in a food processor and process for 2-3 minutes. Add the egg, oyster sauce and
seasoning and process briefly. Set aside. Place 8 wonton wrappers at a time on a
surface, moisten the edges with cornflour paste and place 1/2 tsp of the chicken
and prawn mixture in the center of each. Fold them in half and pinch to steal.
Simmer in salted water for 4 minutes. Bring the chicken stock to the boil, add
the remaining prawn tails and the cucumber and simmer for 3-4 minutes. Add the filled
wontons and simmer for 3-4 minutes to warm through. Garnish with the spring onion,
coriander and diced tomato and serve hot.
Ingredients:
10 Ounce(s) Boneless chicken breast
7 Ounce(s) Prawn tails, raw or cooked
1 Teaspoon(s) Finely chopped fresh Ginger
2 Spring onions, Chopped
1 Egg
2 Teaspoon(s) Oyster sauce
1 Package(s) Wonton wrappers
1 Tablespoon(s) Cornflour paste
3 3/4 Cup(s) Chicken stock
1/4 Cucumber, peeled and diced
1 Spring onion, shredded
4 Sprigs fresh coriander
1 Tomato skinned, seeded |
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