Ingredients:
Boneless chicken breast - 275 gms(skinned)
Prawn tails - 200 gms (raw or cooked)
Fresh root ginger - 1 tsp (finely chopped)
Spring onions - 2 (finely chopped)
Egg- 1
Oyster sauce - 2 tsp
Wonton wrappers - 1 pkt
Corn flour paste - 1 tbsp
Chicken stock - 900 ml
Cucumber - 1/4 (peeled and diced)
Spring onion - 1 (roughly shredded)
To Garnish:
Coriander sprigs - 4
Tomato - 1 (skinned, seeded and diced)
Method:
Boneless chicken breast - 275 gms(skinned)
Prawn tails - 200 gms (raw or cooked)
Fresh root ginger - 1 tsp (finely chopped)
Spring onions - 2 (finely chopped)
Egg- 1
Oyster sauce - 2 tsp
Wonton wrappers - 1 pkt
Corn flour paste - 1 tbsp
Chicken stock - 900 ml
Cucumber - 1/4 (peeled and diced)
Spring onion - 1 (roughly shredded)
To Garnish:
Coriander sprigs - 4
Tomato - 1 (skinned, seeded and diced)
Method:
- Place the chicken breast , 150 gms of the prawn tails, the ginger and spring onions in a food processor and process for 2-3 minutes.
- Add the egg, oyster sauce and seasoning and process briefly. Set aside.
- Place 8 wonton wrappers at a time on a surface, moisten the edges with cornflour paste and place 1/2 tsp of the chicken and prawn mixture in the centre of each.
- Fold them in half and pinch to seal.
- Simmer in salted water for 4 minutes.
- Bring the chicken stock to the boil, add the remaining prawn tails ad the cucumber and simmer for 3-4 minutes.
- Add the filled wontons and simmer for 3-4 minutes to warm through.
- Garnish with spring onion, coriander and diced tomato.
- Serve hot.
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