Chicken Wonton Soup with Prawns (Shrimp) (Ji Wun Tun Tang) Recipe

Chicken Wonton Soup with Prawns (Shrimp) (Ji Wun Tun Tang) Recipes

Ingredients :

325g chicken breast fillet, skin removed

200g prawn (shrimp) tails, fresh or cooked

1 tsp finely chopped fresh ginger

2 spring onions (scallions), finely chopped

1 egg

2 tsp oyster sauce, optional

salt and pepper

1 packet wonton skins

1 tbsp cornflour (cornstarch) paste

850ml chicken stock

1/4 cucumber, peeled and diced

1 spring onion (scallion), roughly shredded to garnish

4 sprigs coriander leaves, to garnish

1 tomato, skinned, seeded and diced, to garnish

Method :

Place the chicken breast, 150g prawn (shrimp) tails, ginger and spring onions (scallions) in a food processor and mix for 2-3 minutes. Add the egg, oyster sauce and seasoning and process briefly. Set aside. Place 8 wonton skins at a time on a surface, moisten the edges with flour paste and place 1/2 tsp of the filling in the center of each. Fold in half and pinch to seal. Simmer in salted water for 4 minutes. Bring the chicken stock to the boil, add the remaining prawn (shrimp) tails and the cucumber and simmer for 3-4 minutes. Add the wontons and simmer to warm through. Garnish and serve hot.

This soup is a more luxurious version of basic Wonton Soup, and is almost a meal in itself.

Serves 4-6

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