Name: Wonton mee
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: 6
Ingredients: 2 kg chicken bones; 2 litres chicken stock (8 cups); To taste: light soy sauce; 1½ tsp sesame oil; 750 gm thin fresh egg noodles; To serve: chilli oil (see note); Prawn and pork wontons; 230 gm peeled and cleaned prawns, minced; 200 gm minced pork; 1 spring onion, finely chopped; 3 tsp oyster sauce; 1 tsp soy sauce; ½ tsp sesame oil; ½ tsp finely grated ginger; 30 wonton wrappers

Wonton mee

Australian Gourmet Traveller recipe for wonton mee.

Serves 6

Prep

30M

Cook

3H 15M

Total

3H 45M

You can make the wontons for this soup a day ahead – keep them refrigerated on a tray lined with baking paper, covered tightly with plastic wrap, until you’re ready to cook them.

Ingredients

2 kg chicken bones

2 litres chicken stock (8 cups)

To taste: light soy sauce

1½ tsp sesame oil

750 gm thin fresh egg noodles

To serve: chilli oil (see note)

Prawn and pork wontons

230 gm peeled and cleaned prawns, minced

200 gm minced pork

1 spring onion, finely chopped

3 tsp oyster sauce

1 tsp soy sauce

½ tsp sesame oil

½ tsp finely grated ginger

30 wonton wrappers

Method

1.Combine chicken bones and chicken stock in a large saucepan, barely cover with water, bring to the boil, skim scum, reduce heat to low and simmer until stock is very well flavoured (3 hours). Strain, measure out 2 litres stock (freeze any remaining stock for another use) and season to taste with light soy sauce.

2.For prawn and pork wontons, combine ingredients (except wonton wrappers) in a bowl and season to taste with white pepper. Working with a wrapper at a time, place a teaspoon of filling in centre, brush edges with water, fold to create a triangle enclosing filling and press to seal. Set aside on a tray lined with baking paper, cover and repeat with remaining wrappers and filling.

3.Season 6 warm serving bowls with ¼ tsp sesame oil each. Cook noodles in boiling water until tender (2-4 minutes), drain and divide among bowls. Cook wontons in boiling water in batches until cooked through (2-4 minutes), remove and divide among bowls. Bring chicken stock to the boil and divide among bowls. Serve hot with chilli oil and extra soy sauce.