A wonton is a dumpling that is used in a number of Chinese cuisines. In this recipe submitted by the Chop Suey Restaurant, the wontons, literally meaning ‘swallowing clouds’, do resemble clouds floating in the sky!
150 gm Peeled Prawns chopped
50 gm Mix Vegetables julienne
1 tbsp Asparagus finely chopped
1 tbsp Carrot finely chopped
2 tbsp Spring Onion finely chopped
1/2 tsp Salt
1/2 tsp White Pepper
1/2 tsp Light Soy Sauce
1 tsp Sugar
2 tsp Sesame Oil
8 pcs Wonton Skins
1 litre Chicken Stock
1 tsp Oyster Sauce
1. Put the prawns in a bowl; add the salt, pepper, sugar, carrot, asparagus and sesame oil and mix well. Cover the bowl with cling film and chill for at least 10 minutes.
2. Put 1 tbsp of the filling in the wonton skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top to seal; it should look like a small filled bag. Fill the remaining wontons.
3. When the wontons are ready, simmer the stock, soy sauce, oyster sauce and sesame oil together in a pan. In another pan, bring salted water to a boil and poach the wontons and vegetables for 1 minute. Remove them immediately and transfer them to the pan with the stock. Continue to simmer them in the stock for 2 minutes. Ladle into large soup bowls. Garnish with the spring onions and serve at once.