Chef's Recipes

Shobosho's chicken and prawn wontons, chicken dashi and Chinese broccoli

Adelaide restaurant Shobosho has nailed the formula for cold-busting dishes. Dashi plus delicate wontons equals a new favourite soup.

  • 45 mins preparation
  • 5 hrs cooking
  • Serves 4
  • Print
"The chicken and prawn wonton soup at Shobosho is the tastiest winter warmer. Would you print the recipe?" - Carol Carpenter, Kensington Park, SA
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 570 gm Chinese broccoli, stalks trimmed
  • 100 gm fried shallots (see note), to serve
  • 2-3 spring onions, thinly sliced
  • 50 ml sesame oil, or to taste
Chicken dashi
  • 10 gm kombu (about 1 sheet)
  • 1 kg chicken wings
  • 500 gm chicken carcass
  • 6 celery stalks, coarsely chopped
  • 1 onion, thickly sliced
  • 1 leek, thickly sliced
  • 80 gm katsuobushi (see note)
  • 150 ml light soy sauce
  • 100 ml Shaoxing wine
Chicken and prawn wontons
  • 300 gm coarsely minced fatty chicken
  • 200 gm uncooked prawns, peeled and coarsely chopped
  • 15 gm ginger, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp light soy sauce, or to taste
  • 2 tsp sesame oil, or to taste
  • 24 wonton wrappers


  • 1
    For dashi, refrigerate kombu in 1.5 litres cold water in a jug overnight to steep. Preheat oven to 200C and roast chicken wings and carcass in a roasting pan until browned (1-1¼ hours). Transfer to a large saucepan, add kombu water (discard kombu), celery, onion, leek and 1.5 litres cold water, bring to the boil, then simmer over low heat until stock is well flavoured (4 hours). Remove from heat, add katsuobushi and leave to steep for 1 hour. Strain, add soy sauce, Shaoxing wine and 1-2 tsp finely crushed white pepper to taste. Makes about 1.5 litres. Dashi can be made a few days in advance and kept refrigerated.
  • 2
    For wontons, mix ingredients except wrappers in a bowl to combine well. To check seasoning, boil a small ball of filling, then taste and adjust. Refrigerate filling to chill (1 hour). Lay out 4 wrappers and place a teaspoonful of filling in the centre of each. Brush edges lightly with water, bring corners together and pinch wrapper over filling to seal, pushing out any air bubbles. Place on a tray and cover with a tea towel while you make remaining wontons. They can be made 2 hours ahead and kept covered and refrigerated.
  • 3
    Bring dashi to the boil, add wontons in batches and simmer until they float (4-5 minutes). Transfer to warm bowls with a slotted spoon, then add Chinese broccoli to dashi and cook until wilted (2 minutes). Divide broccoli among bowls, ladle in dashi, garnish with fried shallots, sliced spring onion and a drizzle of sesame oil, and serve.


Start this recipe a day ahead to steep the kombu. Fried shallots are available from Asian grocers; to make your own heat 300ml vegetable oil in a saucepan or wok over medium heat and fry 4 thinly sliced golden shallots in batches until golden and crisp (1-2 minutes). Drain on paper towels. Katsuobushi, dried bonito flakes, is available from Asian supermarkets.