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  • 8 dried whole shiitake mushrooms

  • 750 ml just boiled Water

  • 2 tablespoons groundnut oil

  • 4 raw, large unpeeled King Prawns

  • Small knob galangal or fresh root ginger, peeled and sliced

  • 2 Stalks Lemongrass bruised and cut into 5cm slices

  • 4 Kaffir Lime leaves

  • 2 banana shallots peeled and sliced

  • 1 red birds eye chilli deseeded and sliced

  • 2 Cloves Garlic peeled and sliced

  • Small handful fresh Coriander root roughly chopped (from the base of a large, fresh bunch of coriander)

  • 500 ml good vegetable or fresh chicken stock

  • 50 g Glass Noodles mung bean vermicelli

  • 1.5 teaspoons Thai Fish sauce to taste

  • 2 small pak choy trimmed, washed and leaves separated

  • Salt

  • ground white pepper

  • fresh coriander leaf to garnish

  • fresh Lime to serve

  • For the wontons

  • 2 fresh king Scallops shelled, washed, coral discarded and flesh finely diced

  • 4 canned water chestnuts drained, rinsed and finely diced

  • 1 spring onion trimmed and finely chopped

  • 0.25 teaspoon tamari Soy sauce

  • 0.25 teaspoon toasted Sesame Oil

  • 2 teaspoons finely chopped fresh Coriander

  • 8 wonton wrappers thawed if frozen

  • Salt to taste

  • ground white pepper to taste

  • A little lightly beaten egg white to seal the wontons


  • 1.

    Place the mushrooms in a large bowl and pour over the just-boiled water. Set aside for 30 minutes. Peel the prawns, leaving the tip of the tail intact, and remove the dark vein. Cut into large pieces or leave whole. Put the prawns in a bowl, cover and chill until required. Place the heads and shells in a large saucepan.

  • 2.

    Pour the oil over and cook gently for 3-4 minutes until golden brown, stirring constantly. Do not allow to burn. Next, add the galangal, lemongrass, lime leaves, shallots and chilli. Cook with the prawn shells for 2-3 minutes over a medium heat before adding the garlic and coriander roots. Cook for 1 minute, stirring constantly.

  • 3.

    Drain the soaked mushrooms in a sieve and add the liquid to the pan with the peeled prawns. Stir in the vegetable or chicken stock and bring to the boil. Reduce the heat slightly and simmer for 15 minutes to release all the flavours. Put the noodles in a bowl and cover with just-boiled water. Leave for 5 minutes, then drain and refresh in cold water. Drain once more. Slice the soaked shiitake mushrooms thickly, discarding any tough stalks.

  • For the wontons:

  • 1.

    To prepare the wontons, combine the scallops, chestnuts, spring onion, soy sauce, sesame oil, coriander and seasoning. Place a little of the mixture in the centre of one of the wonton wrappers and brush the edges with egg white. Bring the edges up together and pinch to seal. Put on a plate, cover with a clean, damp cloth and set aside. Continue making the wontons until all the mixture is used.

  • 2.

    When the soup base is ready, strain through a fine sieve into a clean pan and bring to the boil. Reduce the heat slightly. Add nam pla and seasoning to taste. Stir in the shiitake mushrooms and cook for 2-3 minutes until tender. Next, add the pak choi, reserved noodles and prawns.

  • 3.

    Carefully drop the wontons into the soup using a slotted spoon. Simmer together for about 3 minutes until the prawns are pink and cooked through and the wontons are tender and float to the surface. Ladle into four warmed bowls. Garnish with plenty of fresh coriander leaves and serve with wedges of lime for squeezing.


Copyright © Gordon Ramsay

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