Wanton - if you fry the parcelled with either minced chicken, pork or prawns wanton skin, it is known as fried prawn wanton. On the other hand, if you add the parcels into soups with green leafy veggies, you certainly get to enjoy the chicken wanton soup. Today, I am sharing this prawn wonton noodle soup, while I opted for the traditional wanton noodles, basically it is your call on the type of noodles. As for the stock, prawn broth as always since my other half is chicken and pork free and the chilli dip - oh-yes, a must with the springy noodles, bouncy wanton and Chinese Kale in prawn broth.
1 cup prawn heads and shells
1 tsp anchovies granules (optional)
Salt and pepper for taste
For chilli dip
2 green chillies
3 birds eye/red chillies
1 tbsp vinegar
1 tsp sugar
2 tbsp dark soy sauce
For wanton parcels/dumplings
8 wanton skin
7 medium size prawns (remove head and skin, de-vein and finely chopped)
1/2 tsp cornflour
1 stalk spring onion - sliced thinly
1 tsp light soy sauce
A pinch of pepper
For assembling (as needed)
Wanton noodles - blanched to soften
Kai lan/Chinese kale - sliced
Spring onion - sliced
Simmer prawn shells and heads with 1 1/2 liters of water to extract stock.
Season with granules, salt and pepper.
Keep simmering over very low heat.
For chilli dip
Blanch chillies in hot water for 1 min.
Drain off water and combine with the rest of the ingredients.
Combine all ingredients except the wanton skin.
Scoop a bit to fit the centre of the skin and parcel it up.
Do the same to the balance of the filling and skin.
(Note; how to parcel - Chicken wanton soup)
Gently drop dumplings in simmering broth.
(Note: just before eating/serving)
Blanch kai lan in broth for a few minutes.
Assemble noodles with kai lan.
Pour soup over and add dumplings.
Sprinkle spring onion atop,
Serve with soy sauce chilli dip.
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