Hong Kong Wonton Noodle Soup made in my Malaysian kitchen. Why not (Hong Kong Steamed Fish)? Who told you, you can't make Hong Kong Wonton Noodle Soup in your Malaysian kitchen? Not me. I in fact have already proven it. This is the Hong Kong Wonton Noodle Soup as per our Malaysian locality and pretty much, tell me please. How different can our local Wonton Noodle Soup be compared to those made in Hong Kong? Pretty much more or less the same ingredients, but considering that Halal food is quite a demand in Malaysia, I made this prawn halal version (Mee Goreng Udang/Prawn Fried Mee, Hokkien Hae Mee, Cantonese Yee Mee & Hakka Noodles). The start to making of course must be making the wonton dumplings and if prawn (Prawn Coconut Milk, Prawn Cocktail & Chinese Prawn Fritters) is not favorable to you, please proceed with chicken (Chicken Wonton Soup & Chinese Chicken Meatball Soup) or pork to be filled and wrapped in store bought wanton skin and these wanton parcels can be crispy fried (Fried Shrimp Wonton) as well. The next course of action for wonton (Sichuan Chilli Prawns)? Into the soup and alongside the soup ladled into the bowl of wonton noodles and kai lan, garnished with spring onion, and teamed with green chillies soy sauce (Chinese Vegetable Noodle Soup).
1 cup prawn heads and shells
1 tsp anchovies granules (optional)
Salt and pepper to 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.