Ingredients
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8 Prawnslarge green king prawns
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1 1/2 tablespoon Grape seed oil
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Coriander leavesto garnish
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Red Chilisliced to garnish
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5 kaffir lime leaves
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5 Red Chililong red chilis chopped
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3 eschallotschopped
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3 Cloves
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1/4 cup Dried Shrimpdried shrimp
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3 Birds eye chillichopped
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3 Tomatoesripe large tomatoes chopped
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2 sticks lemongrassbruised and halved
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2 Celery stalks with leaveschopped
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1 bruised garliclarge clove
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3 cm piece Fresh Galangalchopped
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1 Chicken carcasschopped
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1 Carrotchopped
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1 bunch coriander stems and stalksleaves reserved for garnish
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2 litres Water
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1 teaspoon Palm Sugar
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1 tablespoon fish sauce
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3 tablespoons lime juice
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150 grams glutenous wheat flour
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2 spring onions
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1 teaspoon sesame oil
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1 1/2 tablespoons vegetable oil
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pinch Salt
Method
Saw this when visiting my son and his sweetie-pie wifey
on an Aussie show named My Kitchen Rules.
Enjoy!
Prep: 60 Minutes – Cook: 105 Minutes – Serves 4
Ingredients
8 large green king prawns
1 tbs grape seed oil
Coriander leaves and sliced red chilli, to garnish
HOT AND SOUR BROTH
1½ tbs grapeseed oil
5 kaffir lime leaves
5 long red chillis, chopped
3 eschallots, chopped
3 cloves
¼ cup dried shrimp
3 birds eye chillis, chopped
3 large ripe tomatoes, chopped
2 sticks lemongrass, bruised, halved
2 celery stalks with leaves, chopped
garlic, bruised
3cm piece fresh galangal, chopped
1 chicken carcass, chopped
1 carrot, chopped
1 bunch coriander stems and stalks (leaves reserved for garnish)
2 litres water
1 tsp palm sugar
1 tbs fish sauce
3 tbs lime juice
WONTON PASTRY
150g glutinous wheat flour
Pinch salt
70–80ml boiling water
WONTON FILLING
1½ tbs vegetable oil
200g mixed Asian mushrooms (e.g. shitake, enoki), finely chopped
2 spring onions, finely chopped
2cm piece fresh ginger, grated
2 tsp oyster sauce
1 tsp sesame oil
Method
Peel and devein prawns, leaving tails intact. Reserve shells and heads for broth.
To make broth, heat oil in a pressure cooker over medium heat. Cook prawn heads and shells until colored and fragrant. Stir in all remaining ingredients except sugar, fish sauce and lime juice. Place lid on cooker, bring to high pressure and cook for 1 hour 30 minutes. Strain through a muslin cloth. Stir in sugar, sauce and lime juice.
To make wonton pastry, combine all ingredients in a bowl. Knead dough on a lightly floured surface for 1–2 minutes until a rough ball forms and flour has absorbed the water. Place in a ziplock bag, expel the air and leave at room temperature for 30 minutes.
To make wonton filling, heat vegetable oil in a frying pan. Cook mushrooms, onions and ginger for about 4 minutes or until soft. Stir in sauce and sesame oil. Season. Cool.
Knead pastry for 1 minute. Divide into 12 portions and roll portions into balls.
Roll out each ball until on a lightly floured work surface until 2mm thick. Use a cutter to cut out a 9cm rounds from each piece.
Divide filling among pastry rounds. Fold into a half moon shape and press edges to seal. Bring ends in and pinch together to form a wonton.
Bring broth to a gentle boil. Add wontons in small batches and cook for about 3 minutes or until wonton pastry is cooked.
Season prawns all over with salt and white pepper. Heat oil in a frying pan over medium-high heat. Cook for about 1 minute on each side or until just cooked through.
Divide wontons, prawns and broth among serving bowls. Garnish with chilli and coriander
If you do not have a pressure cooker, add an extra 500ml to the stock and simmer in a stock pot, partially covered, on lowest heat for about 1 ½ hours or until reduced to 1 litre.
If you have a pasta machine, you can use it to roll out the wonton pastry.
If preferred, you could poach the prawns in the broth rather than frying them.
