Shrimp Dumpling Soup

 

 

Ingredients

• 20 won ton pastry skins, 6 cm square
• 12 oz/300g minced pork
• 6oz/150g raw minced prawns
• 2 tsp cornflour
• 2 tbsp sesame oil
• ½ tbsp pepper
• 2 tbsp light soy sauce
• 2oz/50g translucent vermicelli, socked till soft
• 30 fl oz/750ml water
• 1 chicken stock cube
• finely chopped fresh coriander or spring onions
• 3 tbsp of Hoisin sauce

 

How to cook

• Mix pork, prawns, cornflour, sesame oil, pepper and soy sauce.
• Place 2 tsp on each won ton skin, gather up and twist to seal with a little water.
• Bring water and stock cube to boil
• Drop in dumplings and vermicelli, cook for 3 minutes.
• Adjust seasoning.
• Garnish with fresh coriander or chopped spring onions.

 

Remember safety in the kitchen, never leave heating oil unattended