Pork & Prawn Wonton Noodle Soup - by Liam Lau

This warming & filling recipe was created by Liam Lau.

 

This is my family’s recipe for one of my favourite noodle dishes!

We often double or triple the recipe and make lots of wontons as they freeze really well. If you want to freeze them; place your wrapped wontons on a baking tray lined with clingfilm (make sure they are spaced apart, so they aren’t touching), freeze till completely frozen, then place them all in a ziplock bag and store in the freezer for a few months. You can cook these from frozen, I’d suggest adding on a couple of extra minutes

Ingredients (serves 4):

For the wontons:

400g pork shoulder, very finely chopped (I find it easiest to do this by hand using a meat cleaver)
15 king prawns, chopped
3/4 tsp salt
1/8 tsp ground white pepper
3/4 tsp white sugar
2 + 1/2 tbsps cornflour
1/4 tsp sesame oil
1 small egg
1 pack of wonton wrappers (defrosted if frozen)

For the soup:

3 spring onions, white part only, finely sliced
1/2 tsp vegetable oil
1.75 litres water
3/4 tsp chicken stock powder
1/2 – 3/4 tsp salt 
1/2 – 3/4 tsp sugar
1/2 tsp dark soy sauce
1/2 tsp sesame oil

To serve:

6 bundles of noodles, cooked slightly less than packet instructions
2 pak choi, quartered, blanched for 30 seconds
Spring onion, green part only, finely sliced
Chilli oil, optional

Method

1. Add all of the wonton ingredients into a bowl (apart from the wrappers) and mix by hand for 2-3 minutes until the mix is binding together. Set aside for 30 minutes to marinade and bind together
2. Place a small amount of filling into the centre of a wrapper and wet the edges of the wrapper using your finger and some water. Fold into wontons. Once done, place on a baking tray lined with clingfilm
3. For the soup, heat the oil in a wok over a medium heat. Add the spring onion (white parts) and cook for 30 secs till lightly browned and fragrant. Add the remaining ingredients and bring to the boil. Taste the soup and adjust the seasoning
4. To cook the wontons, add them to the boiling soup and gently stir to avoid them sticking. Lower the heat to a gentle boil and cook the wontons for 4 minutes
5. To serve, add your cooked noodles and pak choi to a bowl, ladle over a portion of the wontons and soup. Finish off with the sliced spring onions (green parts) and optional chilli oil

For a full video cook-along, head on over to @yummybyliam on Instagram or learn more about Liam Lau here