September 17, 2016


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)


  • 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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