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Won ton soup Recipe

Ingredients for people

  • Frozen king prawn(s) : 18 whole
  • Baby spinach leave(s) : 200 g
  • Chicken stock : 1000 ml
  • Sheet(s) of ravioli paste : 18 whole
  • Soy sauce : 30 ml
  • White sesame seeds : 10 g
  • Sesame oil : 20 ml
  • Egg white(s) : 1 whole
  • Fresh ginger : 20 g
  • Freshly ground black pepper : 6 Turn
  • Fine salt : 6 pinch(es)
  • Egg yolk(s) : 1 whole
Method
  • 1

    Remove the shells from prawns and remove the black spine using the point of a sharp knife.

  • 2

    Peel and finely chop the ginger.

  • 3

    Place the following ingredients in a food processor: prawns, ginger, egg whites, sesame oil, salt and pepper. Blend well until you have a smooth paste then add half of the spinach leaves and mix again.

  • 4

    Spread out the spring roll wrappers and place a spoonful of the prawn mix on each one. Spread a little beaten egg over the wrapper and then fold up to enclose the filling.

  • 5

    Bring the chicken stock to the boil and season with soy sauce, salt and freshly ground pepper. Poach the 'raviolis' in the stock for about 2 minutes, adding only a few to the pan at any one time. After 2 minutes, remove them from the liquid and place in 6 soup bowls.

  • 6

    Add the rest of the spinach leaves to the liquid.

  • 7

    Pour the soup over the 'raviolis', sprinkle the sesame seeds over the dish and serve immediately.

Chef's tip

«If using frozen prawns, make sure they are thoroughly defrosted before placing them in the blender.»

A traditional won ton soup with prawn 'raviolis' and spinach.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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