smooth wonton

If you ask me do I prefer Fried Wonton  or Wonton Soup, I would say all depend on what mood that I am having at that moment. If I am having “party mood” and want something more exciting, I will definately go for Fried Wonton, because it is crunchy, a little bit like snack or finger foods.

On the other hand, if I would like to have a peace of mind, calm and relax sensation, then I will choose Wonton Soup, as it’s clear, sweet and smooth, dipped with light soy sauce, oh, simply irresistable.

The method of wrapping Wonton, ingredients used for the filling are exactly the same as making Fried Wonton. The difference here are instead of deep frying, we boil the Wonton till cooked in boiling water, take out and add in the hot boiling clear soup. It is not recommand to cook the raw Wonton in the soup,  or the soup will become too thick, like starch gravy. Why? This is because quite a number of corn starch is used in making wonton wrapper.

boiling wonton to remove starch gravy

Ingredients for Wonton:

300g minced pork
2 tbsp sesame oil
1 pack wonton wrapper
2 tbsp soy sauce
200g minced prawn
2 red shallot, mashed
3 tbsp of corn flour
Salt to taste
a dash of pepper

Ingredients for the soup:

100g anchovy
2 glove garlic, mashed
1 anchovy/chicken stock
a handful of chopped spring onion, for garnish
1/2 tbsp cooking oil
salt to taste
1/2 tsp sesame oil
1.5 L water

To prepare :

1. add in minced pork, prawn, red shallot, corn flour, sesame oil, soy sauce, salt and pepper in a big bowl, mix well and let it marinate for half an hour.
2. heat up a pot, add oil and garlic, fry till fragrant.
3. add in anchovy, stir fry for 1 minute, pour in water and stock. Turn to low heat and cook for 15 minutes or more
4. Take out 1 piece of wonton wrapper, fill in the marinated mixture and wrap it. Repeat.
5. Bring water to boil, add in wrapped wonton, cook for 3 minutes or till all wonton rise on top (mean cooked)
6. remove cooked wonton and add into the boiling soup, remove heat immediately.
7. Garnish with sesame oil, spring onion and a dash  of pepper. Serve hot.

take out Wonton immediately

Little tips here:

when boiling the wonton, do not overcook, take them out immediately after they rise to top. If not the wrapper will “melt” into the water.

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