Prawn wontons in a pork broth with sesame oil

Prawn wontons in a pork broth with sesame oil

Sủi cảo

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This dlsh comes from Vietnam's Chinatown - ChoIon, In Ho CM Minh City. Wontons were initiaIIy Introduced to the country by Chinese traders and were quickly adopted into the IoceI cuisine. These wontons can be made up to 18 hours ahead.

Ingredients

Quantity Ingredient
3kg pig's trotters, sawn half lengthways by your butcher
1 teaspoon salt
8 red asian shallots, left whole
24 wonton wrappers
150g char siu pork, cut into 24 pieces, about the length of the prawns
12 prawns, peeled and deveined, cut in half lengthways
400g bok choy, leaves separated
4 spring onions, white ends cut into 4 cm lengths, green mps thinly sliced
1 teaspoon sesame oil

Method

  1. Wash the trotters under cold running water, then place in a large saucepan and cover wtth cold waacr.Add the salt and slowly brhg to a simmer, skimming ofF any froth that rfses to the surface.
  2. Chargrill the whole unpeeled shallots on a barbecue or gas burner over medium heat for about 5 minutes, until they are hgrant and the skin is lightly charred. Leave to cool slightly. Using your fingers, flake off the outer thin layer of skin.
  3. Add the shallots to the stock and simmer for 3 1/2 hours. Remove from the heat, straln the stock through a sieve and discard the trotters and shallots.
  4. To make the wontons, place a wonton wrapper on a work surface and brush the edges with water. On one half, place a piece of pork and half a prawn. Fold the other half over and seal the edges with your fingertips, making sure there is no air trapped in the wonton, or it will burst open when cooked.
  5. mace the wonton on a tray and cover with a damp cloth. Repeat with the remaining ingredients, to make 24 wontons.
  6. To serve, bring a saucepan of water to the boil. Briefly blanch the bok choy, then divide among six deep bowls.
  7. In batches, gently lower the wontons into the pan of boiling water and simmer for 2-3 minutes. Remove with a slotted spoon and drain thoroughly.
  8. Place four wontons in each bowl. Ladle the hot broth into the bowls and scatter with the spring onion. Mule r little sesame oil into each bowl to swve.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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