Wonton soup is one of my most favourite things to eat in the world. Ever. Sorry Australia, but not a lot of places do a proper job of this dish. Some cheat by using chicken powder to amp up broths, unlike in Hong Kong where almost everyone makes their own superior stock, using Chinese ham, dried shrimp, dried scallops and other richly flavoured ingredients. It’s worth the trouble as the results are like night and day.
Put the prawns in a bowl with the salt, sugar, sesame oil and potato starch. Mix well then cover and set aside to marinate for 20 minutes.
Assemble the wontons by first placing a prawn in the middle of each gow gee wrapper. Moisten the edges of the wrappers with a little water. Working one at a time, fold the wrapper ends up to meet each other and press them together to seal, making sure you squeeze out any air pockets in the wonton as you go.
For the supreme broth, bring the supreme stock to the boil in a medium saucepan and add the salt, sugar and kombu extract. Taste, and add more salt if necessary.
Bring a large deep saucepan of water to the boil. Drop the wontons in carefully and cook for about 3 minutes. Scoop the wontons out with a slotted spoon and divide among four bowls. Bring the broth back to the boil and pour over the wontons. Garnish with garlic chives, coriander leaves, a few drops of sesame oil and about one-quarter of a teaspoon of dried shrimp roe on each. Serve immediately.
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