Wonton Soup Recipe

Ingredients

• Skinless chicken breast . . . 200g
• Shrimps . . . . . . . . . . . 200g
• Crushed ginger . . . . . . . . 1tsp
• Spring onions . . . . . . . . 2
• Egg . . . . . . . . . . . . . 1x
• Oyster sauce . . . . . . . . . 2tsp
• Wonton skins . . . . . . . . . 1 packet
• Corn flour paste . . . . . . . 1 tbsp
• Chicken stock . . . . . . . . 4 cups
• Cucumber . . . . . . . . . . . ½ cup
• Spring onion . . . . . . . . . 1
• Coriander leaves to garnish

How to make Wonton Soup

1. Place chicken, 100 grams shrimps, ginger and spring onions in a food processor and process for 2 minutes, until a thick paste is formed.
2. Add egg, oyster or soy sauce and salt and pepper, process once or twice.
3. Transfer to a bowl and set aside.Place 4-6 wonton skin at a time on a chopping board.
4. Moisten the edges with water or flour paste and place ½ teaspoon of the filling in the centre of each.
5. Fold in half and pinch to seal.
6. Simmer in salted water for 5 minutes.Bring the stock to boil, add cucumber, spring onion and remaining shrimp and simmer for 3-4 minutes.
7. Add wonton and simmer for 1 minute.
8. Pour into the bowls and garnish with coriander leaves