Garlic prawn wontons in lemon grass & asparagus broth
Ingredients:
- 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.