Won tons are a Chinese-style stuffed noodle. Usually served in soups, they are easy to prepare, and with this light, fresh prawn filling won tons make a good meal in a bowl at any time of day. Chicken or fish are also suitable fillings.
- Yield: 4 Servings
- 8 oz (225 g) finely chopped prawns (shrimp)
- 6 garlic cloves, finely chopped
- 2 coriander (cilantro) roots, finely chopped
- a sprinkle of ground white pepper
- 20 won ton sheets, 7.5 cm (3 in) square
- 2 tablespoons vegetable oil
- 33 fl oz 3¾ cups (935 ml) chicken or vegetable stock
- 2 tablespoons light soy sauce
- 4 raw prawns (shrimp), peeled and deveined
- 4 oz (100 g) Chinese cabbage or spinach leaves, roughly chopped
- 4 oz 1 cup (100 g) bean sprouts, tails removed
- 3 spring onions (scallions), slivered
- ground white pepper, for sprinkling
How to Make It
- In a bowl, combine the chopped prawns with one-third of the garlic, the coriander roots, ground pepper and a pinch of salt. Spoon 1 teaspoon of the mixture into the middle of each won ton sheet. Gather up, squeezing the corners together to make a little purse.
- Heat the oil in a small wok or frying pan and stir-fry the remaining garlic until light golden. Remove from the heat and discard the garlic.
- Heat a saucepan of water to boiling point. Gently drop each won ton into the water and cook for 2–3 minutes. Lift each won ton out with a slotted spoon and drop it into a bowl of warm water.
- Heat the stock in a saucepan to boiling point. Add the light soy sauce, whole prawns and Chinese cabbage and cook for a few minutes.
- Drain the cooked won tons and transfer them to the saucepan containing the stock.
- Divide the bean sprouts among individual bowls and divide the won tons and the soup mixture among the bowls. Garnish with spring onions, ground pepper and the garlic oil.