Recipe Inspiration

Ingredients...

50 wonton wrappers

400g uncooked egg noodles

100g bok choy, trimmed

Broth

80g sliced ginger

3 litres Essential Cuisine Signature Chicken Stock Reduction

20g Essential Cuisine Lobster Glace

Filling

600g raw king prawns, deveined and chopped

6g coriander, chopped

12g spring onion, thinly sliced

10g ginger, finely diced

10ml Shaoxing rice wine

10ml light soy sauce

6g sugar

Method...

1. To make the broth. Add all the ingredients in a large pot, bring to the boil. Then simmer for 30 minutes to infuse.

2. In a large bowl, combine all the filling ingredients and mix vigorously in one direction until the mixture binds. Cover and let rest in the fridge for 30 minutes.

3. Place 1 wonton wrapper on a clean surface. Place 15g of filling in the center and shape into a classic wonton fold (like a ravioli). Cover with a damp cloth and repeat to form the rest of the wontons.

4. Cook the wontons in a pot of boiling water for 5 minutes, remove with a slotted spoon and divide between the serving bowls. Cook the noodles in the same pot for 4 minutes and drain, dividing between the serving bowls. Add the bok choy, then ladle over the broth.

5. Serve immediately.