Won Ton Soup

Yum .. This soup is amazing, and you can throw some bok choy into the soup at the end to add a little extra veggie into this delicious soup!

Won Ton Soup
(Essential Asian Cookbook)

Ingredients

250g (8 oz) raw prawns
4 dried Chinese mushrooms
250g (8 oz) pork mince
1 tsp salt
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely chopped
1 tsp grated fresh ginger
2 tbsp finely sliced water chestnuts
1 x 250g (8 oz) packet won ton wrappers
5 cups (1.25 litres) chicken or beef stock
4 spring onions, very finely sliced, for garnish


Directions

Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes. Drain and squeeze to remove excess liquid. Remove stems and chop the caps finely. Thoroughly combine the prawn meat, mushrooms, pork, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.
Work with 1 won ton wrapper at a time, keeping the remainder covered with a clean, damp tea towel to stop them from drying out. Place heaped teaspoons of mince mixture in the centre of each square. Moisten the edges of the wrapper, fold it in half diagonally and bring the 2 points together. Place the won tons on a plate dusted with flour to prevent sticking.
Cook the won tons in rapidly boiling water for 4 to 5 minutes. Bring the stock to the boil in a separate pan. Remove the won tons from the water with a slotted spoon and place them in a serving bowl. Garnish with the extra spring onion and pour the simmering stock over them. Serve immediately.

NOTE: The won tons can be prepared one day ahead up to Step 4 and stored, covered, in the refrigerator. Cook just before serving. A 250g (8 oz) packet of won ton wrappers contains 60 small sheets- wrap any leftover sheets in cling wrap and freeze.