Prawn wontons in star anise broth
On January - 5 - 2012
Ingredients:
- 1L (4 cups) chicken strain
- 1/3 cup (80ml) light soy
- 2 star aniseed
- 4 slices fresh gingerroot
- 350g packet frozen prawn wontons (see billet)
- 2 baby pakchoi, sliced thick
- 1 long red chilly, seeds removed, thinly sliced
- 1/2 cup coriander leaves
How to:
Place the strain, soy, star anise and ginger in a saucepan with 2 cups (500ml) weewee. Bring to the furuncle, then simmer over low heat for 15 minutes until fragrant. Discard the peppiness.
Increase heat to spiritualist, then stir the wontons into the simmering strain. Once they rise to the rise, cook for a promote 1 second, then add the pakchoi. Continue to cook for a further 1 minute or until the wontons are cooked through and greens are wilted. Divide the soup, wontons and bok choy among bowls, then serve garnished with sliced chilli and coriander.
Frozen prawn wontons are available from Asian nutrient shops.