Name: Wonton Braised Noodles with Tobiko: The Jelly Fish Fold (雲吞燴蟹子麵)
Yield: Makes 25 wontons/serves 4
Cuisine: Chinese
Ingredients: 300 g (10½ oz) fresh, fine egg noodles (swapsies: dried fine egg noodles, soaked in hot water for 3 minutes and drained); ¼ teaspoon salt; ½ tablespoon light soy sauce; 20 g orange tobiko, optional (flying fish roe, from sushi specialists); 1 tablespoon oyster sauce; ½ tablespoon cornflour (cornstarch); ½ a thumb-size piece of ginger; 100 g (3½ oz) minced pork; 1 teaspoon sugar; 1 spring onion (scallion); 200 g (7 oz/1½ cups) raw, peeled and deveined prawns (shrimp); 25 fresh wonton pastries; 4 dried shiitake mushrooms; 400 ml (14 fl oz/1¾ cups) classic Chinese broth; ½ teaspoon pure sesame oil; spring onions (scallions), finely sliced, to garnish

Preparation info

Makes 25 wontons/serves
4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

25 fresh wonton pastries
400 ml (14 fl oz/1¾ cups)

Asia
Hong Kong (China)
Pasta

Method

Soak the shiitake mushrooms in hot water overnight or for a minimum of 2 hours, then drain. Finely chop them along with the spring onion (scallion) and ginger and place in a mixing bowl.

Lightly bash the prawns (shrimp) with the side of your cleaver or knife, keeping them whole, but making them more flexible, which will make it easier to wrap the wontons. Lastly, add the pork mince, alo