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Bring stock to boil and add Asian soup mix and simmer.
Mix together pork, prawns, fresh ginger, salt, pepper, fresh coriander, egg white and corn flour.
Brush the won ton skins with water or egg and place a teaspoon of filling in the centre of each.
Wrap as best you can.
Remove stock from stove, strain and discard the solids.
Return to heat and when simmering add won tons.
Allow three or four minutes for the mix to cook in the won tons.
Serve with a scattering of spring onion.
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