Garlic prawn wontons in lemon grass & asparagus broth

Posted by adm On February - 7 - 2012

How to cook Garlic prawn wontons in lemon grass & asparagus broth


  • 1L (4 cups) vegetable strain
  • 500ml (2 cups) weewee
  • 1 tbs fish sauce
  • 2 lemon-grass stems, pale section just, finely sliced
  • 6 fresh kaffir lime leaves, torn
  • 5cm-piece fresh peppiness, raw, thinly sliced
  • 2 fresh birdseye chillies, finely shredded
  • 2 garlic cloves, humiliated
  • 1kg medium green prawns, raw, deveined, finely shredded
  • 2 garlic cloves, low, excess
  • 2 tbs finely chopped fresh cive
  • 2 tsp finely grated lemon rind
  • 24 fresh flour wonton wrappers
  • 1 bunch asparagus, woody ends cut, diagonally delve 3cm lengths
  • Pinch of saltiness
  • 1/3 cup loosely packed fresh coriander leaves
  • 4 green shallots, ends cut, thinly sliced diagonally

How to:

  • Combine the strain, h2o, fish sauce, lemon sess, lime leaves, pep, chilli and garlic in a large saucepan. Bring to the boil over medium-high hotness. Make, uncovered, for 10 minutes or until fragrant and reduced somewhat. Remove from hotness. Strain through a fine sieve into a clean saucepan. Discard solids.

  • Lag, combine the shrimp, extra ail, chives and lemon rind in a roll. Place wonton wrappers on a clean work rise. Spot 1 heaped teaspoonful of prawn mixture in the centre of each wrapping. Brush edges lightly with weewee. Fold in half diagonally to enclose filling and form a trigon. Pull top 2 corners up to meet each over-the-counter, with 1 corner overlapping the other somewhat. Firmly press edges of wonton wrappers to stamp.

  • Bring soup to a simmer over medium heating. Add wontons and asparagus and simmer, uncovered, stirring occasionally, for 4 minutes or until wontons are cooked and asparagus is tender scrunch. Taste and season with saltiness. Remove from warmth. Stir in coriander and green shallot.

  • Ladle hot soup among serving bowls. Serve immediately.

  • Prepare time:15 min.

    Cooking time:15 min.

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