Photography: Daniel Hermann-Zoll
Deeply savoury, this prawn and pork wonton noodle soup is a satisfying bowl for lunch or dinner. Plump homemade wontons filled with seasoned pork and prawns are served with springy egg noodles, tender bok choy and a fragrant ginger broth. Fresh coriander, spring onion, sesame oil and chilli add brightness, richness and heat to every spoonful. Although the wontons take a little time to fold, the process is simple and rewarding. Finish each bowl with sliced chilli or a generous spoonful of crunchy homemade chilli crisp for an irresistible restaurant-style meal at home that’s perfect for sharing.
Ingredients
Method
To make the wontons, place the pork, prawn meat, chives, oyster sauce and ginger in a bowl. Add a good pinch of salt and white pepper and mix well to combine.
Lay the wonton wrappers out on the kitchen bench. Place a generous teaspoon of the filling onto the centre of each wrapper. Lightly brush two edges of a wrapper with a little water and fold over into a triangle, enclosing the filling and pressing out the air as you seal the wonton – otherwise it may fall apart while cooking.
With the longest part of the triangle facing you, dab a little water on one of the triangle points, then wrap the wonton wrapper around to the other point and pinch to seal. Continue with the remaining filling and wrappers to make 10–12 wontons.
To make the soup, cook the noodles according to the packet instructions. Drain, rinse and divide between 2 soup bowls.
Meanwhile, bring the chicken stock to the boil in a pot. Reduce the heat, add the ginger, soy sauce and white pepper and leave to simmer.
Add the wontons to a large pot of boiling water and cook for 3–4 minutes, until they float to the surface. A minute before the wontons are ready, blanch the bok choy in the simmering chicken stock.
Using a slotted spoon, scoop the wontons into your noodle bowls. Ladle the hot broth over the top and add the bok choy, spring onion, coriander and a drizzle of sesame oil. Serve immediately, with sliced red chilli or chilli crisp oil on the side.
Crisp chilli oil
Makes 325ml
25g (¼ cup) Sichuan chilli flakes or red chilli flakes2 tbsp crispy fried shallots (store-bought)
2 tbsp crispy fried garlic (store-bought)
2 tbsp sesame seeds
2 tbsp crushed roasted salted peanuts1 tbsp gochugaru chilli powder
1 tbsp shichimi togarashi
2 tsp white sugar
1 tsp sea salt flakes
1 star anise
250ml (1 cup) peanut oil
1. Combine all the ingredients, except the peanut oil, in a heatproof bowl.
2. Pour the oil into a small pan and place over high heat. When the oil reaches 135°C on a cooking thermometer, carefully pour the hot oil over the spice mixture and allow the flavours to meld for 1 minute.
3. Use immediately or leave to cool before storing in a sealed glass jar. The oil will keep in the fridge for 2–3 weeks.
This is an edited extract from ‘Noodle Night’ by Deborah Kaloper, with photography by Daniel Hermann-Zoll, published by Smith Street Books, $32.99.
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