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Wonton Noodle Soup

Recipe By: Dan Hong

INGREDIENTS

Stock
8 chicken wings
1 smoked ham hock
¼ cup dried shrimp

Wontons
Wonton wrappers
Thin egg noodles

Prawn filling
500g green prawn meat, cut in half
½ tsp Spiral Foods Japanese Sesame Oil
Pinch sugar
Pinch salt
1 tbsp Spiral Foods Organic Gluten Free Soy Sauce (Thai)

Yellow garlic chives, or regular if you cant find the yellow garlic chives

METHOD

For the chicken wing, bring a large pot of water to the boil. Blanch the chicken wings in boiling water for 30 seconds to 1 minute. Remove the chicken wing from pot and discard the blanching water. Wash the wings under cold water to remove all impurities, then dry them with paper towels. Set aside.

Preheat the oven to 180°C.

Add chicken wings, ham hock and dried shrimp in a large pot of water. Cover with the lid and place in the preheated oven for 6 hours.

In a small bowl marinade the prawns with sugar, salt, soy sauce and sesame oil. Marinate for 20 minutes.

Place a spoonful of the prawn mixture in the wonton wrapper, use your finger to brush some water around the edge of the wrapper, fold and pinch to seal. Continue until all of the prawns have been used.

After 6 hours, remove the pot from the oven. Strain the ham hock, chicken wings and shrimp, reserving the broth. Taste and adjust the seasoning.

Bring a large pot of water to the boil. Add the wontons and boil for 2 minutes, in the final 20 seconds of cooking, add the noodles so they are both ready at the same time.

Place the noodles and wontons in your serving bowl. Ladle over the broth, finish with sesame oil and top with garlic chives.

 

SPIRAL FOODS