Won Ton Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 250 g (9 oz) prawns (shrimp)
  • 80 g (


  1. Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Place in a cloth and squeeze out the moisture. Put the prawns in a food processor and process to a coarse paste.
  2. Put the prawn meat, water chestnuts, pork, 2 teaspoons