wonton soup

30 wonton wraps
1 egg white - lightly beaten
2 tbsp finely chopped spring onion

FILLING

175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil

SOUP

2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper

-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.

-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.

-bring opposite edges together making a flower shape.

- Bring stock to the boil in large saucepan, add salt, prawns and pepper.

- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.

- to serve dish out wontons add soup and sprinkle spring onions ontop.