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Wontons in broth

Wontons in broth in a bowl

Wontons in broth

Name: Wontons in broth
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 100g prawns peeled and deveined; 140g pork mince (see tip, below); 2 tbsp soy sauce; 2 tsp sesame oil; 1 tsp cornflour; 1 egg beaten; 3 garlic cloves finely grated; 3 spring onions white and green parts separated, white parts finely chopped and green parts sliced; 40 shop-bought wonton wrappers; 1.2l chicken stock; 2 pak choi quartered lengthways and steamed (optional)

Nick Medhurst

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Serves 4

More effort

Prep: 40 mins

Cook: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Enjoy these Vietnamese-inspired pork and prawn wontons in a warming broth with pak choi and spring onions from BBC Good Food reader Nick Medhurst

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Ingredients

Nutrition

Units:

MetricUS

100g prawns

peeled and deveined
140g pork mince

(see tip, below)
2 tbsp soy sauce
2 tsp sesame oil
1 tsp cornflour
1 egg

beaten
3 garlic cloves

finely grated
3 spring onions

white and green parts separated, white parts finely chopped and green parts sliced
40 shop-bought wonton wrappers
1.2l chicken stock
2 pak choi

quartered lengthways and steamed (optional)

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Nutrition: Per serving

kcal386
fat8g

low
saturates2g
carbs49g
sugars2g
fibre3g
protein28g
salt4.1g

Method

step 1

Put the prawns in a food processor and blitz to a smooth paste. Combine the prawn paste, pork mince, soy sauce, 1 tsp of the sesame oil, the cornflour, egg, garlic, white parts of the spring onion, ½ tsp sugar and a pinch of salt together in a bowl.
step 2

Spoon about 1 tsp of the filling into the centre of each wonton wrapper. Working with one wrapper at a time, dampen the edge using a little water and fold it in half over the filling to enclose and form a half-moon shape, then dampen one corner and bring it around to meet the other corner and pinch to seal. Repeat with the rest of the wonton wrappers and filling.
step 3

Bring 1 litre of water to the boil. Carefully lower in the filled wontons in batches and cook for about 3 mins per batch, or until cooked through. Lift out the cooked wontons into a bowl using a slotted spoon, setting them aside while you cook the rest.
step 4

Bring the stock to the boil, then reduce the heat and simmer for 5 mins. Add the remaining sesame oil and stir well. Divide the wontons between bowls, then pour over the broth. Add the green parts of the spring onions and pak choi, if using.

Recipe tips

Swap the pork for 140g minced fish for a seafood-only wonton.

Nick also serves this dish with a dash of Vietnamese rice wine that’s flavoured with plums. You can find similar rice wines in larger supermarkets or specialist shops.

Recipe from Good Food magazine, November 2022

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