Wonton Braised Noodles with Tobiko: The Jelly Fish Fold

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

雲吞燴蟹子麵

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

Ingredients

Method

Photos