- 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: <b><a href='/recipes/recipe-search/feature-recipe/2013/7/mohinga/'>chilli oil</a></b>
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
- 1Combine 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.
- 2For 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.
- 3Season 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.
Hot tip 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.
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