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We hope you got benefit from reading it, now let’s go back to prawn wonton soup recipe. To make prawn wonton soup you only need 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Prawn Wonton Soup:

1. Take 200-250 g Frozen (or Fresh) Prawns
2. Use 1 pack Wonton Wrappers (*25 to 30 sheets)
3. Prepare 2-3 Spring Onions *finely chopped
4. Use 1 small piece Ginger *grated
5. Prepare 3-4 Shiitake Mushrooms *finely chopped
6. Get 1/2 Egg White
7. You need 1/4 teaspoon Salt
8. Provide White Pepper
9. Provide 1 tablespoon Potato Starch
10. You need <Soup>
11. Prepare 4 cups Dashi Stock *can be replaced by Chicken or Vegetable stock
12. Provide 1 teaspoon Salt
13. Use 1 tablespoon Soy Sauce

Steps to make Prawn Wonton Soup:

1. Place Dashi Stock in a large saucepan over medium heat. Add Salt & Soy Sauce and bring to a simmer. If you use Chicken or Vegetable stock, alter the amount of Salt & Soy Sauce. I recommend to add some Ginger slices and Spring Onion to the stock to add Asian flavour. (Remove them before cooking wontons.)
2. Mince the thawed Prawns by chopping up, add Spring Onion, Ginger, Shiitake, Egg White and Potato Starch, then Salt & Pepper and mix well.
3. Place 1 wonton wrapper on a plate, place 1 heaped teaspoon prawn mixture in centre. Wet edges with water and fold up to form a triangle and pinch to enclose. For soup, attach both bottom corner edges together. Repeat with remaining mixture and wrappers.
4. Add wontons to simmering soup. Cook, uncovered, for 5 minutes or until wontons float to the surface and cooked through.
5. Alternatively, you can deep fry the triangular wontons.

A comprehensive guide to making wonton and wonton soup. The recipe is the authentic wonton noodels of Hong Kong. (And a note on the Malaysian wonton mee). Sounds pretty fancy, but with a couple of cheat ingredients. There are great quality premade wontons available in the Asian freezer section in the grocery store, check them out. Wonton wrappers are stuffed with a mixture of cooked pork and prawns, seasoned with soy sauce and fresh ginger and gently simmered in chicken stock.

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