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Garlic prawn wontons in lemon grass and asparagus broth

  • 0:15 Prep
  • 0:15 Cook
  • 6 Servings
  • Advanced


  • 1L (4 cups) vegetable stock
  • 500ml (2 cups) water
  • 1 tablespoon fish sauce
  • 2 lemongrass stems, pale section only, finely chopped
  • 6 fresh kaffir lime leaves, torn
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 2 fresh birdseye chillies, finely chopped
  • 2 garlic cloves, crushed
  • 1kg medium green prawns, peeled, deveined, finely chopped
  • 2 garlic cloves, crushed, extra
  • 2 tablespoons finely chopped fresh chives
  • 2 teaspoons finely grated lemon rind
  • 24 fresh flour wonton wrappers
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 3cm lengths
  • Pinch of salt
  • 1/3 cup loosely packed fresh coriander leaves
  • 4 green shallots, ends trimmed, thinly sliced diagonally


  • 1
    Combine the stock, water, fish sauce, lemon grass, lime leaves, ginger, chilli and garlic in a large saucepan. Bring to the boil over medium-high heat. Cook, uncovered, for 10 minutes or until fragrant and reduced slightly. Remove from heat. Strain through a fine sieve into a clean saucepan. Discard solids.
  • 2
    Meanwhile, combine the prawn, extra garlic, chives and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of prawn mixture in the centre of each wrapper. Brush edges lightly with water. Fold in half diagonally to enclose filling and form a triangle. Pull top 2 corners up to meet each other, with 1 corner overlapping the other slightly. Firmly press edges of wonton wrappers to seal.
  • 3
    Bring soup to a simmer over medium heat. Add wontons and asparagus and simmer, uncovered, stirring occasionally, for 4 minutes or until wontons are cooked and asparagus is tender crisp. Taste and season with salt. Remove from heat. Stir in coriander and green shallot.
  • 4
    Ladle hot soup among serving bowls. Serve immediately.

Source: taste.com.au


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