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LOCATION: Recipes >> Asian >> Wonton Soup 03

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WON TON SOUP

8 oz. raw prawns
4 dried Chinese mushrooms
8 oz. pork mince (ground pork)
1 teaspoon salt
1 tablespoon soy sauce
2 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 tablespoons sliced water chestnuts
1 packet won ton wrappers
5 cups chicken stock
4 spring onions, very finely sliced for garnish

Peel, devein and finely chop the prawns. Cover the mushrooms with
hot water and soak for 20 minutes. Drain and squeeze to remove
excess liquid. Remove the stems and chop the caps finely. Thoroughly
combine the prawn meat, mushrooms, pork, salt,soy sauce, sesame
oil, spring onion, ginger and water chestnuts.Work with 1 wrapper
at a time, keeping the remainder covered with a damp towel to keep
them from drying out. Place a heaping teaspoon of the mince mixture
in the center of each square. Moisten the edges of the wrapper,
fold in half diagonally and bring the 2 points together.Place the
won tons on a plate dusted with corn starch to prevent sticking.Cook
the won tons in rapidly boiling stock for 5-7 minutes, or until
wrinkled, and the inside appears cooked through the wrapper.Remove
the won tons from the stock with a slotted spoon and place in
individual bowls. Garnish with the spring onion, and ladle the
stock over the won tons. Serve immediately.

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