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Stuffed Wontons in Clear Broth
Method
- Soak dried shitake mushrooms in water for 30 mins and chop it.
- Mix minced prawns or chicken with a pinch of salt, pepper and 1 tsp of sesame oil.
- Wrap in the wonton leaves, set aside.
- Bring the chicken stock to the boil.
- Add soya sauce, salt, pepper, sesame oil, mushrooms and wontons.
- Lastly add the bok choy.
- Cook for 5 to 8 mins.
- Serve in a bowl and garnish with coriander leaves.
Ingredients:
8 sheets - wonton wrapper
50 gms - chicken or prawn, minced
200 gms - bok choy
8 - dried shitake mushrooms
675 ml - chicken stock
10 ml - sesame oil
5 ml - ground pepper
10 ml - soya sauce
coriander leaves for garnish
5 ml - salt
8 sheets - wonton wrapper
50 gms - chicken or prawn, minced
200 gms - bok choy
8 - dried shitake mushrooms
675 ml - chicken stock
10 ml - sesame oil
5 ml - ground pepper
10 ml - soya sauce
coriander leaves for garnish
5 ml - salt
RECIPES BY REHANA KHAMBATY
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