A
bowl of wonton noodles in prawn-based soup - bouncy prawn wontons, leafy
Chinese kale, and a sprinkle of spring onion. Hong Kong–Style Wonton Noodle
Soup recipe: sumptuous and satisfying (CANTONESE YEE MEE).
The prawn broth is effortless to make. The
wontons, however, take some work. It’s less about how pretty they look. It’s
more about preparing the prawn filling and wrapping them in store-bought skins.
This can take some time.
Once that’s done, and the prawn broth is seasoned, its about assembling a hearty bowl of homemade wonton noodle goodness.
This recipe is not an exact replica of the Hong Kong version. But it’s close enough to the classic, with its own character. A bowl that features both noodle and wonton food culture. It delivers sheer comfort and pleasure (PRAWN MEE).
8 wonton skin
7 medium-sized prawns - peeled, deveined, and finely chopped
1/2 tsp corn flour
1/2 tbsp corn flour - for dusting
1 stalk spring onion - thinly sliced
1 tsp light soy sauce
A few drops of sesame oil
Salt and pepper to taste
How to Make Wonton
Mix all ingredients except the wonton sheets.
Place a small amount of filling in the center of
each sheet and parcel it up.
If the wrapper doesn’t stick, dip your finger in
water to seal.
Place wantons on a surface dusted with corn flour.
10 cups prawn broth - season with salt and pepper
Wanton noodles - blanched in hot water to soften
Chinese kala/kai lan - slice into long pieces
Spring onion - sliced thinly
2 green chilies, sliced
3 bird’s eye/red chilies, sliced
1 tbsp black vinegar
1 tsp sugar
2 tbsp dark soy sauce
How to Make Green Chili Soy Dip
Blanch chilies in hot water for 1 minute.
Drain and mix with the rest of the ingredients.
Place noodles in a bowl.
Add Chinese kale.
Simmer prawn stock and once simmered, drop wanton inside.
When wantons float atop, scoop with the soup and add over noodles.
Sprinkle spring onion atop.
Serve with green soy sauce dip.
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