Ingredients for Noodle dumpling soup with prawns
For 6 Persons:
- 250g noodles
- 1.5L Chicken stock
- 12 Large green prawns, washed, peeled & deveined
- 120g White fish fillet
- 1/2 cup Valcom Bamboo shoots, finely diced
- 1 cup Chinese chives, chopped plus cut into 8cm lenghts
- 1 tsp Chinese rice wine
- 3 tbsp. Corn flour
- ¼ tsp White pepper
- ½ tsp Salt
- 1 tbsp. Soy Sauce
- 24 Wonton wrappers
- 1 cup Vietnamese mint
How to make it:
Roughly chop the prawns and fish together until well-combined and almost a paste.
Add bamboo shoots, chives, corn flour, pepper, soy sauce, salt and Chinese wine. Mix well.
Place a teaspoon of the mixture into the centre of the wonton wrapper. Lift the sides to make a bag and tie up with a length of chive.
Bring a saucepan of water to the boil and add the noodles. When loosened, boil for 3 minutes and drain.
Cook dumplings in a saucepan of boiling, salted water for 2 minutes.
Bring stock to the boil, and divide between four large soup bowls.
Add noodles and dumplings.
Garnish with sprigs of Vietnamese mint.