Chefs' Recipes

Kylie Kwong’s Cantonese-style prawn wonton soup

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.
Cantonese-style prawn wonton soupBen Dearnley
4
30M
2H 10M
2H 40M

“The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients,” says Kylie Kwong. “The quality of the stock is paramount, so I use the best chicken bones and carcasses, and I always use Australian prawns and fresh wonton skins.”

Ingredients

Chinese chicken stock
Prawn wontons

Method

Main

1.For stock, place all ingredients in a stockpot with 3 litres cold water. Bring to the boil, reduce to a gentle simmer, skimming off any scum from the surface with a ladle. Reduce heat until surface of stock is barely moving and cook, skimming occasionally, for 1¾-2 hours. Discard chicken bones, then strain stock through a sieve lined with muslin. Cool, then refrigerate until needed. Makes about 2.5 litres. Stock will keep refrigerated for a week, or frozen for 3 months.
2.For wontons, combine all ingredients except wrappers in a bowl, cover and chill for 30 minutes to marinate. Working with a few wrappers at a time, keeping remaining covered with a tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Lightly dampen one corner with water, then bring the two ends together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper and cover while you make remaining wontons.
3.Bring 1.5 litres stock to the boil in a large saucepan. Add soy, ginger, sugar and sesame oil, reduce to a simmer. Add wontons and simmer for 2 minutes, then add bok choy and simmer until bright green and wontons are cooked through (1-2 minutes – to test, cut through a wonton with a sharp knife).
4.Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.

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