prawn wonton noodle soup

Prawn Wonton Noodle Soup

Hong Kong is famous for its prawn wonton noodle soup and I just can’t get enough of it whenever I visit Hong Kong.  The wontons are plump, crunchy and flavoursome and the soup is very tasty.

The noodles used in Hong Kong for wonton mee are crunchy and bouncy with a firm chewy texture. These noodles (called “jook sing” noodles) are made with the help of a large bamboo pole. Unfortunately, we can’t find this type of noodles here in Australia and have to “make do” with fresh thin egg noodles. In Hong Kong, they use dried flounder to flavour the soup. As I can’t find dried flounder here, I substituted it with ikan bilis, dried prawn and prawn shells. Follow the special technique below to get the prawn plump and crunchy. You may also use minced prawn meat, but I prefer to keep my prawn whole for the wonton.

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INGREDIENTS (makes 2 serves with 10 wontons)

  • 100 gm egg noodles
  • 1 bunch of bok choy
  • 10 large green prawns (shelled; keep the shells for the soup)
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 10 wonton skin (choose the thin ones)

Marinade for prawns:

  • 1 tablespoon ginger (minced)
  • 1/2 egg white
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cooking wine
  • Dash of white pepper

Soup Ingredients:

  • Prawn shells (from the 10 prawns above)
  • A handful of ikan bilis
  • 200 gm pork bone
  • 2 tablespoons dried prawn
  • 1 garlic clove
  • 2 ginger slices
  • 1 tablespoon oil
  • 1 tablespoon light soy sauce
  • salt to taste

Garnish: yellow chives (thinly sliced)


1. Prepare the wonton:

  • Rub prawns with salt & baking soda. Leave for 5 mins. Rinse the prawns and soak in fresh water for 5 mins before marinating. This process will produce crunchy prawns.
  • Marinate the prepared prawns for 15 mins.
  • Place a prawn in the centre of the wanton skin and wrap it diagonally to make a wonton. Press around the edge of the prawn to ensure it is fully sealed within the wonton skin. (use marinade or water to help with the seal)

2. Prepare the soup:

  • Fry the prawn shells till dry. Add 1 tablespoon of oil and salt and fry till golden.
  • Add ikan bilis and dried prawn.
  • Add 2 cups of water, bring it to the boil and then simmer for 30 mins.
  • Strain to discard the prawn shells. Pick out the ikan bilis and dried prawns and set aside.
  • Taste the soup and add soya sauce and salt to taste.

3. Cook the noodles:

  • Boil some water, add 1 tbsp of salt and cook the noodles till tender.
  • Place the bok choy in a sieve in a container. Pour the noodles and boiling water onto the bok choy. The boiling water will help cook the bok choy.
  • Pour off the water immediately and run the noodles and bok choy under the tap for a minute or two. This will help to stop the noodles from cooking further, thus retaining its firm texture.
  • Place the noodles and bok choy into serving bowls.

4. Cook the wontons:

  • Boil some water and drop the wontons into the boiling water.
  • Cook the wontons until they start to float.
  • Strain the wontons and add to the noodles and bok choy in the serving bowls.
  • Top with some reserved ikan bilis and dried prawns.
  • Ladle a generous amount of the flavoursome soup onto the noodles.
  • Garnish with yellow chives and serve immediately.

Note: Wontons are usually served in soup or over a bed of noodles with sauce.  Alternatively, wontons could be deep fried to make a tasty crunchy snack.

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