Prep
20 min
Total
24 min
Serves
4
INGREDIENTS
- ½ lb finely diced shrimp
- ½ lb ground pork
- 1 tsp ground ginger
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 splash fish sauce
- pinch salt
- pinch pepper
- 32 wonton wraps
- 1 .5 litres chicken stock
- 1 cup sliced bok choy
- 1 cup sliced kale
- ½ cup chopped parsley
- ½ cup Thai basil
- ½ cup sliced green onion
- 1 stem lemon grass
- 1 egg
METHOD
1. Mix pork and shrimp in a medium bowl. Add fish sauce, soya sauce, rice wine vinegar, ginger, salt and pepper.
2. Mix egg in a separate bowl with a touch of water.
3. Place one teaspoon of pork and shrimp stuffing in the middle of the wonton, brush outside edges with egg wash and pull all four sides up to seal in the middle.
4. In a large pot, simmer the lemongrass with stock for 5 minutes.
5. Remove lemongrass and poach wontons for four minutes.
6. Finish with bok choy, kale, green onions and herbs.
7. Serve in a large bowl with a larger smile.
