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Chicken Wonton Soup with Prawns

This soup is a more luxurious version of the familiar, basic Wonton Soup and is almost a meal in itself.

ingredients

serves 4
275 g (10 oz) boneless chicken breast, skinned
200 g (7 oz) prawn tails, raw or cooked
5 ml (1 tsp) finely chopped fresh root ginger
2 spring onions, finely chopped
1 egg
10 ml (2 tsp) oyster sauce (optional)
1 packet wonton wrappers
15 ml (1 tbsp) cornflour paste
900 ml (1 1/2 pints) 3 3/4 cups chicken stock
1/4 cucumber, peeled and diced
salt and ground black pepper

for the garnish

1 spring onion, roughly shredded
4 sprigs fresh coriander
1 tomato, skinned, seeded and diced

method

1. Place the chicken breast, 150 g (5 oz) of the prawn tails, the ginger and spring onions in a food processor and process for 2 - 3 minutes. Add the egg, oyster sauce and seasoning and process briefly. Set aside.

2. Place 8 wonton wrappers at a time on a surface, moisten the edges with cornflour paste and place 2.5 ml (1/2 tsp) of the chicken and prawn mixture in the centre of each. Fold them in half and pinch to seal. Simmer in salted water for 4 minutes.

3. Bring the chicken stock to the boil, add the remaining prawn tails and the cucumber and simmer for 3 - 4 minutes.

4. Add the filled wontons and simmer for 3 - 4 minutes to warm through.

5. Garnish with the spring onion, coriander and diced tomato and serve hot.

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