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100g tiger prawns
1 garlic clove
1 spring onion
a large handful of coriander, plus extra to garnish
10–15 Chinese chives
3 dried shiitake mushrooms, drained and soaked
2 leaves of Chinese leaf cabbage
1 tbsp light soy sauce
½ tsp granulated sugar
2 tsp sesame oil
20 wonton pastries
1 tbsp low sodium light soy sauce
¼ tsp black pepper
¼ tsp sugar
2 tsp of sesame oil
½ tbsp cornflour
1 litre of vegetable stock
½ tsp salt
25g ginger, sliced
2 tbsp oyster sauce
1 spring onion
1 red chilli, sliced at an angle
1 pak choi, quartered
Kailan, sliced into pieces
Baby spinach leaves
½ spring onion, for garnish
Finely chop the garlic, spring onion, coriander, Chinese chives, soaked shiitake mushrooms and Chinese leaves and place in a mixing bowl. Finely dice the prawns (if using) and add to the mixing bowl along with the soy sauce, sugar and sesame oil. Mix everything together.
Folding the wontons
Place 1 tsp of filling in the centre of each pastry. Using the tip of your finger, wet all sides of the pastry with cold water.
Fold the bottom corner over the filling to the top corner and press the pastry down to seal all sides (to form a triangle).
Holding the base of the filing with your thumbs, pull the 2 corners of the triangle towards each other.
Overlap the ends and press together to form a ‘gold ingot/trough’ shape. Set aside and fold the rest of the wontons the same way.
Add all the soup base ingredients to a medium sized saucepan. Bring to the boil and add the wontons. Bring back to the boil, and then reduce to a gentle simmer for 4–5 minutes until the wontons are cooked through.
Lift the wontons out and place in 2 serving bowls. Strain the soup and add a ladle of soup to each bowl. Garnish with fresh chilli and spring onion.