Oxtail Wonton Soup

Name: Oxtail Wonton Soup
Yield: Serves 4–6 (makes about 30 wontons)
Cuisine: Australia
Ingredients: 1 teaspoon finely chopped lemon zest; 1½ teaspoons dark soy sauce; ¼ teaspoon freshly ground five-pepper mixture or black pepper; ¼ teaspoon freshly ground five-pepper mixture or black pepper; 2 tablespoons finely chopped shallots, squeezed dry; 1 tablespoon finely chopped fresh coriander; 1½ tablespoons finely chopped fresh chives; 1 tablespoon finely chopped fresh chervil; 750 g (1½ lb) oxtail, jointed; 2.75 litres (5 pints) Home-made Chicken Stock; 1 tablespoon Dijon mustard; ½ teaspoon salt; 1 teaspoon sesame oil; 1½ tablespoons capers, rinsed and chopped; 250 g (9 oz) wonton skins; 1 tablespoon finely chopped spring onions; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ tablespoons finely chopped chives, to garnish

Preparation info

Serves
4–6
(makes about 30 wontons)

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Fusion chefs have discovered the convenience and silky texture of wonton skins. Any one of a wide range of tasty fillings may be used to create a special dish by simply wrapping them in these pastry sheets.

For an East-West cookery demonstration at the Regent Restaurant in Sydney, I wanted to offer something that featured these wontons. In collaboration with Serge Dansereau, a very talented Australian chef, I came up with this oxtail wonton soup recipe. Oxtail meat has a rich flavou

Ingredients

Oceania
Australian
Australia
Sydney
Soup

Ingredients

Method