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Mushroom Wontons with Prawns and Hot & Sour Broth
Ingredients
- 8 large green king prawns
- 1 tbs grape seed oil
- Coriander leaves and sliced red chilli, to garnish
- Hot and Sour Broth:
- 1½ tbs grapeseed oil
- 5 kaffir lime leaves
- 5 long red chillis, chopped
- 3 eschallots, chopped
- 3 cloves
- ¼ cup dried shrimp
- 3 birds eye chillis, chopped
- 3 large ripe tomatoes, chopped
- 2 sticks lemongrass, bruised, halved
- 2 celery stalks with leaves, chopped
- garlic, bruised
- 3cm piece fresh galangal, chopped
- 1 chicken carcass, chopped
- 1 carrot, chopped
- 1 bunch coriander stems and stalks (leaves reserved for garnish)
- 2 litres water
- 1 tsp palm sugar
- 1 tbs fish sauce
- 3 tbs lime juice
- Wonton Pastry:
- 150g glutinous wheat flour
- Pinch salt
- 70–80ml boiling water
- Wonton Filling:
- 1½ tbs vegetable oil
- 200g mixed Asian mushrooms (e.g. shitake, enoki), finely chopped
- 2 spring onions, finely chopped
- 2cm piece fresh ginger, grated
- 2 tsp oyster sauce
- 1 tsp sesame oil
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