Recipe #37 Won Ton Soup

Preparation time: 40 minutes + 30 minutes soaking
Total cooking time: 5 minutes
Serves 4-6


4 dried Chinese Mushrooms (Shitake or a mixture)
250 gm (8 oz) raw prawns (or shrimp)
250 gm (8 oz) very lean minced pork
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions (green), finely chopped
1 tsp grated fresh ginger
2 tbsp chopped canned water chestnuts
8 oz packed won ton wrappers
1.5 litres (48 oz) chicken or beef stock
4 spring onions, very finely sliced, to garnish


1. Soak the mushrooms in a bowl of hot water for 30 minutes. Drain, then squeeze to remove any excell liquid. Discard the stems and chop the caps finely. Peel the prawns and pull out the dark vein from each prawn back, starting at the head. Finely chop the prawn meat (or shrimp) and mix with the mushrooms, pork, soy sauce, sesame oil, spring onion, ginger and water chestnuts in a bowl.

2. Cover the won ton wrappers with a damp tea towel to prevent them from drying out. Working with one wrapper at a time, place a heaped teaspoon of mixture on the centre of each.

3. Moisten the pastry edges with water, fold in half diagonally and bring the two points together. Place on a tray dusted with cornflower.

4. Cook the won tons in rapidly boiling water for 4-5 minutes. Bring the stock to the boil in another pan. Remove the won tons with a slotted spoon and place in serving bowls. Top with spring onion. Ladle the stock over the won tons.