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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Course: soup / Number of Servings: 6 |
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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.
| 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 |
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