Won Ton Soup


  • 250 g (9 oz) prawns (shrimp)
  • 80 g ( oz) tinned water chestnuts, chopped
  • 250 g (9 oz) lean minced (ground) pork
  • 70 ml ( fl oz) light soy sauce
  • 70 ml ( fl oz) Chinese rice wine
  • teaspoons sesame oil
  • 1 teaspoon finely chopped ginger
  • ½ tablespoons cornflour (cornstarch), plus extra for dusting
  • 30 square or round won ton wrappers
  • 1.5 litres (6 cups) chicken stock
  • 2 spring onions (scallions), finely chopped


  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 of the soy sauce, 2 teaspoons of the rice wine, ½ teaspoon of the sesame oil, the ginger and cornflour in a bowl. Season well and stir vigorously to combine.
  3. Put a teaspoon of filling in the centre of a wrapper. Brush the edge with a little water, fold in half and bring the two folded corners together; press firmly. Put on a tray dusted with cornflour.
  4. Bring a saucepan of water to the boil. Cook the won tons, covered, for 5–6 minutes, until they rise to the surface. Remove with a slotted spoon and divide among six bowls.
  5. Put the stock in a saucepan with the remaining soy sauce, rice wine, sesame oil and 1 teaspoon salt, and bring to the boil. Pour the stock over the won tons and sprinkle with the spring onion.