Crab & Prawn Short Soup

Method

1. Peel and devein the green prawns. Reserve two whole prawns for each bowl for garnish. Then pulse a hand held blender to chop the rest of the prawns to a fine blend.
2. Pick out the cooked crab meat and mix with the blended prawn meat. Season with fish sauce
3. Chop 1 spring onion and 1/2 a teaspoon of ginger to add to the crab and prawn mixture. Mix until well combined.
4. Place one teaspoon of prawn/crab mixture in the centre of large wonton skin and brush the outer edges with water.
5. Fold together to form a triangle and then crimp together the edges. Press the edges down with a fork. Repeat this process with all of the prawn/crab mixture.
6. Bring the chicken stock to the boil and season to taste. Drop in the wontons and poach. After a few minutes, add the two reserved prawns. Then add the chopped lettuce and let it wilt.
7. Divide the wontons between four bowls and garnish with spring onions and a little chopped ginger