EASY WONTON SOUP

Chicken & Mushroom Wonton Soup

Ingredients

Soup
1 litre chicken stock
200ml dry sherry
2 tbsp. soy sauce
3cm ginger root peeled
1 clove garlic, peeled and bruised with the side of the knife
2 star aniseed
6 shitake mushrooms, thinly sliced

Wontons
200g pork mince
150g tiger prawns, peeled
1 tbsp. spring onions finely chopped
25g bamboo shoots, finely chopped
1 garlic clove, crushed
1 tsp. soy sauce
1 tsp. sesame oil
1 teaspoon dry sherry
1 pkt wonton wraps

Method

Soup
1.Place all the stock ingredients in a saucepan (except the mushrooms) and bring to a boil, then reduce it to a simmer and cook it for 30 minutes

Wonton Filling
1.Place the wonton filling into a food processor or blender and process briefly so that all the mixture is well combined.
2.Lay the wonton wrappers out on a worktop place a teaspoonful of the filling in the center of each one.
3.Dampen the edge of the wontons and folds in half so as to create a triangle.
4.Dampen the two opposite points. Join the points together backwards so that they cross over. Push through the filling side.
5.Cover and refrigerate until ready to cook.
6. Bring the soup to the boil, add the shredded shitake mushrooms
7.Place the wontons in 10 at a time until the float to the top, remove them and place in warm bowls.
8.When you have cooked all the wontons pour over the soup and serve soy sauce.