Your cart

Your cart is empty

Wonton soup with shallots

Friday Night Fakeaway - Short (wonton) Soup

Friday night short soup

You will need a stockpot, cutting board, knife, sieve or strainer, ladle and serving bowls for this recipe.  It is also perfect to freeze.



Two chicken frames

3 garlic cloves

4 spring onions (shallots)

30g chunk of ginger

Coarse salt



4 spring onions (shallots)

200g pork mince

50g green prawns chopped

1 tsp roasted sesame oil plus extra for serving

1 egg yolk

3 tbsp Megachef soy sauce

1 packet of wonton wrappers

THP's white pepper


1 extra spring onion for serving

Coriander sprigs finely minced


Place the chicken frames into a large stock pot with 2L water.

Using a mallet or mortar and pestle bruise the garlic, shallots and ginger and place into the stock pot with the chicken.  Simmer for 2 hours - skimming off the scum regularly.  Once done, strain the stock through a fine sieve or muslin cloth into a clean pot.

While the stock is cooking finely chop the white parts of the shallots and place into a bowl with the pork mince, and chopped prawns (you can finely chop or coarsely chop these - I like a bit of texture so I prefer coarsely done), soy sauce, tsp of minced coriander stem, sesame oil, and egg. Mix well and season.

Place a wonton wrapper in the palm of your hand (clean of course) and add 1 tsp of the filling.  I like to twist the edges so it looks like a squid (round head and tails) but you can fold it over into a triangle and pinch the edges to seal.  How you fold is up to you (and who is helping!).  Place the wontons on a tray with baking paper until you finish the mix.  At this point, you could take the whole tray, pop it into the freezer and one frozen put into a container or bag for use another day - or simply place each wonton into boiling water for 8-10 minutes until cooked.

Strain wontons and place them in serving bowls.  Ladle hot broth over the wontons and finish with a drizzle of sesame seed oil, a few rings of sliced shallot and some finely chopped coriander (and I usually add a little chilli oil - spice it up)! 

Friday night; done just right.

Previous post
Next post