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Wonton Soup


- 200 g. skinless chicken breast, cut into cubes
- 200 g. shrimps
- 1 tsp. crushed ginger
- 2 spring onions, finely chopped
- 1 egg
- 2 tsp. oyster sauce or soy sauce
- 1 packet wonton skins
- 1 tbsp. corn flour paste
- 4 cups chicken stock
- 1\2 cup cucumber
- 1 spring onion, chopped
- Coriander leaves to garnish



1. Place chicken, 100 grams shrimps, ginger and spring onions in a food processor and process for 2 minutes, until a thick paste is formed. Add egg, oyster or soy sauce and salt and pepper, process once or twice. Transfer to a bowl and set aside.
2. Place 4-6 wonton skin at a time on a chopping board. Moisten the edges with water or flour paste and place 1\2 teaspoon of the filling in the centre of each. Fold in half and pinch to seal. Simmer in salted water for 5 minutes.
3. Bring the stock to boil, add cucumber, spring onion and remaining shrimp and simmer for 3-4 minutes. Add wonton and simmer for 1 minute. Pour into the bowls and garnish with coriander leaves.