Wonton Noodle Soup

Shrimp wontons in clear broth with thin egg noodles.

Ingredients

• 30 Wonton wrappers
• 400 g Shrimp
• 200 g Ground pork
• 400 g Egg noodles
• 2 tbsp Dried shrimp
• 2 tbsp Dried fish flakes
• 2 tbsp Ginger
• 4 Spring onions
• 1 tbsp Sesame oil
• 1 tsp White pepper
• 2 tsp Salt
• 10 cups Water

Method

1. Make the broth — Simmer the dried shrimp, dried fish and ginger for 40 minutes, then strain until clear.
2. Make the filling — Chop the shrimp coarsely and mix with pork, sesame oil, white pepper and salt, then beat until sticky.
3. Wrap — Put filling in each wrapper and squeeze into a loose bundle with the filling exposed at the top.
4. Boil the wontons — Cook in water for 3 minutes until they float and turn translucent.
5. Cook the noodles — Boil the thin noodles for 30 seconds only — they must stay springy.
6. Wonton Noodle is ready — Put noodles in the bowl, wontons on top, and pour the hot broth over.

More Hong Kong recipes

• Char Siu
• Egg Tarts