Pauline Nguyen, Luke Nguyen, Mark Jensen

Egg Noodle Soup with Prawn Won Tons

Name: Egg Noodle Soup with Prawn Won Tons (Mì Sủi Cảo)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 8 raw king prawns (shrimp); 8 raw king prawns (shrimp); ½ bunch coriander (cilantro) leaves; 6 spring onions, sliced; 800 g (1 lb 12 oz) thin egg noodles; ½ bunch watercress; 16 sheets of 7 cm (2¾ in) square won ton wrappers; 2 litres (70 fl oz/8 cups) stock base (opposite); ¼ teaspoon salt; ½ teaspoon white pepper; pure fish sauce, to serve; 2 red bird’s eye chillies, sliced; 100 g (3½ oz) bean sprouts; 1 lemon, quartered; ½ bunch garlic chives, sliced into

Mì Sủi Cảo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

8 raw king prawns (shrimp)
¼ teaspoon salt
½ teaspoon

Asia
Vietnam
Fish course
Pescatarian
Soup
South East Asia

Method

Peel and cut the prawns into small pieces, season with salt and pepper and set aside. Lay the won ton wrappers out on a bench with one corner of each wrapper facing you. Place a teaspoon of the prawn filling in the centre of the won ton, brush the top two edges with water and fold the bottom up to create a triangle; push down on the edges to seal them. Brush the two bottom corners with water, b