Loading...
Ingredients
-
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
Method
-
1Combine 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.
-
2Meanwhile, 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.
-
3Bring 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.
-
4Ladle hot soup among serving bowls. Serve immediately.
Source: taste.com.au
