Hong Kong Wonton Soup
- ​Serves 4 as a side dish or as a complete meal with wonton noodles 

Ingredients for Hong Kong Wonton Soup

400g medium sized whole fresh shrimps, cleaned and deshelled, keep the heads aside for broth
1 tablespoon olive oil
1 liter good quality chicken broth
300g minced pork, preferred with fat
2 tablespoons soy sauce, plus more for soup
1 pinch white sugar, plus more for soup
1 pinch salt, plus more for soup
1 pinch white pepper, plus more for soup
1 teaspoon sesame oil
1 tablespoon rice wine
1 inch piece ginger, peeled and finely grated
1 egg
½ teaspoon Shaoxing wine
40 Hong Kong-style large wonton skins
1 spring onion, finely chopped for garnish
200g Baby Pak choy, blanched
​About 75g fresh wonton noodles/per person, cooked – optional

Recipe
  1. First prepare the broth with fresh shrimp heads. Fry shrimp heads in a saucepan with a drizzle of oil until fragrant. Pour in chicken broth, let it simmer on low heat for 1 hour.
  2. Prepare wonton filling - roughly chop the shrimp meat, mix them with minced pork in a big bowl. Add in soy sauce, sugar, salt, white pepper, sesame oil, rice wine, grated ginger and egg. Mix everything together well.
  3. Wrap wonton filling in skin and set them aside on a tray lined with baking paper, covered with a tea towel.
  4. When the broth is ready, remove the shrimp heads and strain the broth into a clean pot if needed. Bring the broth back to a boil and add in soy sauce, Shaoxing wine, sugar, and salt to taste.
  5. Prepare another pot of water and bring it to a boil, cook 20 wontons (maximum each time) in boiling water.
  6. When wontons are cooked – about 5 minutes, remove them into a clean serving bowl, sprinkle spring onions on top, pour in hot broth. Top with some freshly cooked Asian greens (like pak choy).
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Note: Add about 75g freshly cooked wonton noodles to each bowl for a complete meal.
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