Name: Kylie Kwong’s Cantonese-style prawn wonton soup
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 4
Ingredients: 1½ tbsp light soy sauce; 1 tbsp julienne ginger; 1 tsp white sugar; ½ tsp sesame oil; 2 bok choy, trimmed, cut crossways into 4; Thinly sliced spring onion, to serve; Chinese chicken stock; 1.5 kg chicken carcasses, wings and bones; 7 spring onions, trimmed, halved crossways; 6 thick slices ginger; 6 garlic cloves, bruised; ½ Spanish onion, coarsely chopped; Prawn wontons; 300 gm uncooked prawns, peeled, cut into rough 1.5cm dice; 1 tbsp coarsely chopped coriander; 1 tbsp thinly sliced spring onion; 1½ tsp finely diced ginger; 1 tsp Shaoxing wine; 1 tsp light soy sauce; ¼ tsp white sugar; ¼ tsp sesame oil; 16 square wonton wrappers

“The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients,” says Kylie Kwong. “The quality of the stock is paramount, so I use the best chicken bones and carcasses, and I always use Australian prawns and fresh wonton skins.”

Ingredients

1½ tbsp light soy sauce

1 tbsp julienne ginger

1 tsp white sugar

½ tsp sesame oil

2 bok choy, trimmed, cut crossways into 4

Thinly sliced spring onion, to serve

Chinese chicken stock

1.5 kg chicken carcasses, wings and bones

7 spring onions, trimmed, halved crossways

6 thick slices ginger

6 garlic cloves, bruised

½ Spanish onion, coarsely chopped

Prawn wontons

300 gm uncooked prawns, peeled, cut into rough 1.5cm dice

1 tbsp coarsely chopped coriander

1 tbsp thinly sliced spring onion

1½ tsp finely diced ginger

1 tsp Shaoxing wine

1 tsp light soy sauce

¼ tsp white sugar

¼ tsp sesame oil

16 square wonton wrappers

Method

Main

1.For stock, place all ingredients in a stockpot with 3 litres cold water. Bring to the boil, reduce to a gentle simmer, skimming off any scum from the surface with a ladle. Reduce heat until surface of stock is barely moving and cook, skimming occasionally, for 1¾-2 hours. Discard chicken bones, then strain stock through a sieve lined with muslin. Cool, then refrigerate until needed. Makes about 2.5 litres. Stock will keep refrigerated for a week, or frozen for 3 months.

2.For wontons, combine all ingredients except wrappers in a bowl, cover and chill for 30 minutes to marinate. Working with a few wrappers at a time, keeping remaining covered with a tea towel, place heaped teaspoonfuls of prawn mixture in the centre of each, dampen edges with a little water, then fold over to form a rectangle and press edges to push out any air and seal. Lightly dampen one corner with water, then bring the two ends together with a twisting action, pressing lightly to join. Place on a tray lined with baking paper and cover while you make remaining wontons.

3.Bring 1.5 litres stock to the boil in a large saucepan. Add soy, ginger, sugar and sesame oil, reduce to a simmer. Add wontons and simmer for 2 minutes, then add bok choy and simmer until bright green and wontons are cooked through (1-2 minutes – to test, cut through a wonton with a sharp knife).

4.Divide soup, wontons and bok choy among bowls, scatter with spring onion and serve hot.

Kylie Kwong

Styling by Emma Knowles

Styling by Lucy Tweed

Ingredients

Method

Main

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