• Asian soup mix (from an Asian supermarket)

  • 2 litres chicken stock

  • 3 spring onions, chopped

  • 20 won ton skins

  • 200 g pork, minced

  • 6 green prawns, finely chopped

  • teaspoon grated ginger

  • teaspoon finely chopped garlic

  • tablespoon light soy sauce

  • 2 teaspoons corn flour

  • 1 egg white

  • salt & pepper to taste

  • 1 tablespoon coriander, finely chopped


  • 1.

    Bring stock to boil and add Asian soup mix and simmer.

  • 2.

    Mix together pork, prawns, fresh ginger, salt, pepper, fresh coriander, egg white and corn flour.

  • 3.

    Brush the won ton skins with water or egg and place a teaspoon of filling in the centre of each.

  • 4.

    Wrap as best you can.

  • 5.

    Remove stock from stove, strain and discard the solids.

  • 6.

    Return to heat and when simmering add won tons.

  • 7.

    Allow three or four minutes for the mix to cook in the won tons.

  • 8.

    Serve with a scattering of spring onion.

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