Prawn Wonton Soup, illustrated by Adel Cox

Posted on
in Art & Design, Cookbook, Illustrated Recipes, Recipes, Seafood, Soups

Prawn Wonton Soup, artwork by Adel Cox

Prawn Wonton Soup, illustrated by Adel Cox

Posted on
in Art & Design, Cookbook, Illustrated Recipes, Recipes, Seafood, Soups

This broth is cleansing and nourishing. The handmade wontons will leave you with a sense of accomplishment and this skill is transferable — you can craft parcels different cuisines and with many different fillings… think spinach and ricotta ravioli, pumpkin tortellini or pork gyoza. Pop them in a soup, serve them with sauce, steam or fry them.

Artwork by Adel Cox (digital illustration)

Prawn Wonton Soup

Prawn wontons
(Makes about 20)
500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined
1 tablespoon grated ginger
3 spring onions (scallions), finely chopped
1 tablespoon chopped coriander (cilantro) leaves
2 teaspoons sesame seeds
1 teaspoon sesame oil
1/2 beaten egg
1/2 teaspoon white pepper
1/2 teaspoon salt

Broth
80 ml (21/2 fl oz/1/3 cup) oil
1 teaspoon sesame oil
1 red onion, roughly chopped
6 garlic cloves, sliced
1 tablespoon grated ginger
2 lemongrass stems, bruised and cut into 2.5 cm (1 inch) pieces>
6 kaffir lime leaves
1 cup roughly chopped coriander (cilantro) leaves and stems, plus extra leaves to serve>
2 birdseye chillies, seeded and chopped
500 ml (17 fl oz/2 cups) chicken stock
80 ml (21/2 fl oz/1/3 cup) fish sauce
1 tablespoon grated palm sugar (jaggery) or use coconut sugar or soft brown sugar
80 ml (21/2 fl oz/1/3 cup) lime juice
lime wedges, to serve

To make the wontons, finely chop the prawns and add to a bowl with the ginger, spring onion, coriander, sesame oil, sesame seeds, egg, pepper and salt and mix well to combine.

Place a teaspoon of the mixture into the centre of each wonton wrapper. Fold each wrapper in half and press the edges together, sealing with a little water. Fold wrappers again, depending on the aesthetic you like. Alternatively, you can pull all sides up together to create a ‘money bag’.

To make the broth, heat the oils in a large saucepan over medium heat. Add the onion, garlic and ginger and cook until the onion has softened. Add the lemongrass, kaffir lime leaves, coriander and chilli. Cook for a couple of minutes, then add the stock and 2.5 litres (87 fl oz/10 cups) water, bring to the boil, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and strain, reserving the stock and discarding the flavourings. Return the stock to the saucepan, stir in the fish sauce, sugar and lime juice, and season with salt, to taste. Bring to the boil, add the wontons and when they rise to the surface, cook for 2 minutes longer. You can add Asian greens, such as bok choy or pak choy at this stage. Serve the soup sprinkled with coriander leaves and lime wedges on the side.