[Ingredients]
225g wanton skin
1.2 litres chicken stock
1tbsp light soy sauce
1tsp sesame oil
Chopped spring onion - green parts
[Filling]
225g raw prawns - shelled deveined and coarsely chopped
225g minced pork
1tsp salt
1/2tsp ground black pepper
1 1/2tbsp light soy sauce
3tbsp finely chopped spring onion - white parts
2tsp finely chopped fresh root ginger
1tbsp shaoxing jiu (shaoxing rice wine)/dry sherry
1tsp sugar
2tsp sesame oil
1 lightly beaten egg white
[Steps]
Filling: Place prawns and pork in a large bowl. Add salt and pepper, mix well.
Add in other ingredients and mix thoroughly. Cover bowl with plastic wrap and chill for 20mins.
Place 1tbsp of filling in the centre of each wanton skin. Dampen edges with a little water and bring them up around the filling.
Pinch the edges together at the top and make sure that wanton is totally sealed.
Place stock, soy sauce and sesame oil in a large pot and bring it to simmer.
At the same time, bring a large pot of salted water to boil and poach wantons in it (in batches) for 1min or when wantons float up.
Remove wantons immediately and add into the stock. Simmer them in the stock for 2mins.
Transfer wanton soup into bowls and serve garnished with spring onion.