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Won Ton Soup



Ingredients:
8 Ounce(s) Raw Prawns
4 Dried Chinese mushrooms
8 Ounce(s) Pork mince
1 Teaspoon(s) Salt
1 Tablespoon(s) Soy sauce
1 Teaspoon(s) Sesame oil
2 Sprigs onions, minced
1 Teaspoon(s) Grated fresh ginger
2 Tablespoon(s) Finely sliced water chestnut
8 Ounce(s) Packet won ton wrappers
5 Cup(s) Chicken or beef stock
Directions: Peel, devein and finely chop the prawns. Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onions, ginger and water chestnuts. Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them drying out. Place heaped teaspoons of mince mixture in the center of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking. Cook the won tons in a rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with extra spring onions and pour the simmering stock over them. Serve immediately.
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