Winter seems to have returned to visit for a few days in Sydney which brings a perfect opportunity to try out this recipe before it’s too blasting hot for soup! When it’s dark and chilly outside I start to crave noodle soup with salty stock and some vegetables to pump in the vitamins the sun isn’t able to give me. These little puffy clouds of wonton are packed with flavour; a perfect match with the neutral rice vermicelli and simple stock.
6-8 fresh green (raw) king or tiger prawns
400-500g pork mince
6 tablespoons oyster sauce
3 tablespoons soy sauce
Dash of Sesame Oil
Small bunch of Eschalots/scallions/green onion
Pak Choy or Baby Bok Choy
500ml vegetable stock
1 cube chicken stock
1 clove sliced garlic
Dried Rice Vermicelli Noodles
[Prepare the mince mixture ahead of time to allow it to marinate and become wonderful.]
Peel, devein, wash and mince the prawns. Add to a large bowl with the pork mince, oyster sauce, soy sauce and sesame oil. Mix well. Chop the leafy part of the scallions (reserving the stalks for garnish later), add and mix until the mince is smooth and paste-like. Season with salt and pepper, cover the bowl with plastic wrap and allow to marinate in the refrigerator for at least 30 minutes.
Place a medium sized sauce pan over high heat and add 500ml of vegetable stock. Fill the stock container with water and add to the pan. Repeat 3-4 times. Add a dash of soy sauce, sesame oil, garlic and crumble in the chicken stock cube. Allow to simmer while preparing the wontons.
Boil some water in a kettle. Put your dried vermicelli noodles in a bowl and cover with the boiling water. They will need around 10-15 minutes to be edible.
To make the wontons get a small bowl of warm water and mix in a few teaspoons of cornflour (cornstarch). Spoon a heaped teaspoon of the mince mixture into the centre of the wonton. Wet two sides edges of the wonton with the corn flour mixture, fold over and seal into a triangle shape. Press out any air and keep the mixture away from the edges so the wontons wont burst when cooking.
When you have made as many wontons as you like, gently lower them into the bubbling broth and cook for around 5 minutes (give or take! We were not so exact on this step!). Just make sure the pork meat is cooked! O__o Add the pak choy and turn off the heat (the pak choy will take only a few moments to cook)
Drain the vermicelli and dish out into warmed soup bowls. Top with broth, pak choy, and evenly distributed wontons (be fair you pig!)