Cantonese Wonton Soup

Ingredients

Cantonese Wonton Soup

Directions

Cantonese Wonton Soup

1. Chop the pork by hand or mince it. Put into a large bowl.

2. Pat dry the shrimps. Cut into the size of petits pois and add to the pork.

3. Prepare the marinade: add the salt, sugar, soy sauces, pepper, wine or sherry and potato flour to the pork. Stir in the water in the same direction, 1 tbsp at a time.

4. Pick up the pork mixture with one or both hands and throw it back into the bowl or on to a flat surface. Repeat this action about 100 times to achieve the desired light and yet firm texture.

5. Add half the spring onion and all the bamboo shoots to the pork mixture, mix well and leave to marinate for 20-30 minutes. Then blend in the sesame oil.

6. Just before ready to wrap the wontons, stir in the egg yolk which will bind the filling to the wrappers.

7. Wrap the wontons.

8. Bring a large saucepan of salted water to the boil. Blanch the lettuce or cabbage for about 1 minute, remove with a hand strainer or perforated spoon and transfer to bowl.

9. Put the stock in another saucepan and bring to simmering point.

10. Bring the water in the large saucepan to the boil again. Plunge in the wontons, no more than 20 at a time, and return to the boil, stirring gently to separate them. Continue to boil, uncovered, for about 3 minutes until the wontons are cooked and float to the surface.

11. Remove with a hand strainer to individual serving bowls, allowing about 10 wontons per bowl. To each bowl, add a pinch of the remaining spring onion, a few pieces of lettuce or cabbage and 2 tsp oil, and the pour over a ladleful of stock (about 175ml). Everyone can help themselves to ground pepper, sesame oil and soy sauce placed on the table.