Winter has really set in here in Australia so if you are anything like me you will love this homemade prawn and pork wontons in chicken broth. I am calling it a broth but you can call it a soup too. I do seem to make a lot of Asian food as I find it is so easy to prepare and utterly delicious! I once had a gorgeous girl on Instagram ask me if I was Asian! It was the best compliment and I thanked her immensely.
For all of the quantities required for both the broth and wontons please head to the Recipes and Blog page for the Printable Recipes page. You will find this one under Main Meals.
I kid you not I actually make the chicken stock (broth/soup) out of a leftover barbecue chicken carcass from Woolworths. Mr. Farmer loves a good roast chook and he eats one quite regularly. I hate wasting anything so I make it into stock and freeze it for later in margarine containers. I simply add carrot, onion, celery, garlic, soy sauces, white pepper and sesame oil to a big pot (with the carcass) and boil it for a few hours. I even turn it off if I have to leave the house and then upon my return I turn it on, bring it back to the boil and let it simmer away again. I then strain it into a big pot and use it or freeze it!
If you don't wish to make it an Asian broth then omit the soy sauces and sesame oil and add in thyme and rosemary instead. You can also add in some bay leaves too with your fresh herbs.
For the wontons I used peeled green banana prawns from the supermarket. I often buy 500g bags and freeze them just in case I want to make something like this! They are easy to defrost and taste great.
I highly recommend using these wonton wrappers from Coles (Woolworths sell different ones to Coles and they are better for dumplings not served in soup). Or of course you can buy them from Asian grocery stores if you have one near you!
I combined the prawns with pork mince (for quantities please click on the printable recipe for your convenience), spring onions, ginger, soy sauce and some Chinese cooking wine. I also splashed in some sesame oil as I love the smoky flavour.
Wrapping the wontons can be hard but if you have a big surface lay out about ten wrappers with the corners facing up and down in a diamond pattern.
Place a heaped teaspoon in the middle and use your finger to line the wrapper with water so you can enclose the filling. Pull the bottom up to the top (it makes a triangle pattern) then wrap around the edges and secure with more water.
If this is clear as mud then perhaps click here for the Youtube tutorial!!
Once you have made your wontons you can either freeze them or cook them in some boiling water for four minutes (or until they rise to the surface) and then serve with some cooked egg noodles and chicken broth. I like to serve mine with cooked shitake mushrooms also. Garnish with sliced spring onions and chilli oil if you wish.
I guarantee that this broth/soup with the wontons will make you feel warm and nourished this winter! Happy cooking everyone.
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