Noodle dumpling soup with prawn

Ingredients for Noodle dumpling soup with prawn

For 6 Persons:

- 250g noodles - 1.5L Chicken stock - 12 Large green prawns, washed, peeled & deveined - 120g White fish fillet - 1/2 cup Valcom Bamboo shoots, finely diced - 1 cup Chinese chives, chopped plus cut into 8cm lenghts - 1 tsp Chinese rice wine - 3 tbsp. Corn flour - ¼ tsp White pepper - ½ tsp Salt - 1 tbsp. Soy Sauce - 24 Wonton wrappers - 1 cup Vietnamese mint

How to make it: Roughly chop the prawns and fish together until well-combined and almost a paste. Add bamboo shoots, chives, corn flour, pepper, soy sauce, salt and Chinese wine. Mix well. Place a teaspoon of the mixture into the centre of the wonton wrapper. Lift the sides to make a bag and tie up with a length of chive. Bring a saucepan of water to the boil and add the noodles. When loosened, boil for 3 minutes and drain. Cook dumplings in a saucepan of boiling, salted water for 2 minutes. Bring stock to the boil, and divide between four large soup bowls. Add noodles and dumplings. Garnish with sprigs of Vietnamese mint. Enjoy!

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