Thursday, 27 March 2014

Pork and Prawn wonton floats

When i smell thunder approaching, it takes me back to my childhood.

From memory, Malaysia has some of the most dramatic thunders and when it rains it pours!! I remember sitting in my grandma's kitchen, her pots clanking and the rain beating down on the tin roof, sometimes it was difficult to distinguish between the two noises.

She would wipe sweat from her forehead with the tea towel propped on her shoulder as she opened the pot lids to ensure the right texture and consistency of the chicken broth and wontons.

After watching her shuffle around in the kitchen she served me a bowl of this heart warming Pork and Prawn wonton float.

 I can still see the steam, smell the chicken broth and see my grandma's proud face as i gobbled down to an empty bowl.

Items you need:

- A packet of wonton wraps (you can find this at your local grocer or asian grocer)
- 1/2 a kg of minced pork
- 12 large tiger prawns (peeled, diced)
- 1 teaspoon of sesame oil
- 1 teaspoon of cracked black pepper
- 4 sprigs of scallions (spring onions)
- 1 crushed garlic clove
- 1 litre of water
- 4 chicken thigh fillets (diced)
- 1 bunch of bok choy ( 2 cups of diced bok choy)

What's Next?

1. Place the minced pork, scallions, garlic, sesame oil (salt, pepper - at your discretion) in to a food processor. Whiz well to ensure the a paste is formed.  

2 Add the prawns and whiz sporadically to ensure you still get a few larger bits of prawn in the paste and set aside.

3. Boil the water and add the chicken fillets

4. Seperate each wonton wrap and using a teaspoon scoop meat on to the wrap. Fold the wrap into a triangle and press the edges, ensuring that the meat is secured properly in the wrap. Be sure not to overstuff the wrap as they will come undone in the chicken broth

5. Place the wonton one by one in to the boiling soup and when they float, you will know its ready to serve! Add salt and pepper at your discretion coupled with chopped up scallions to top.


1 comment:

  1. G'day! This looks delicious and congrats on being Featured via Daily Dish Magazine!
    Cheers! Joanne