KIAW NAAM KUNG

Won Ton Soup with Prawns

Won tons are a Chinese-style stuffed noodle. Usually served in soups, they are easy to prepare, and with this light, fresh prawn filling won tons make a good meal in a bowl at any time of day. Chicken or fish are also suitable fillings.

Serves 4

225 g (8 oz) finely chopped prawns (shrimp)

6 garlic cloves, finely chopped

2 coriander (cilantro) roots, finely chopped

a sprinkle of ground white pepper

20 won ton sheets, 7.5 cm (3 in) square

1–2 tablespoons vegetable oil

935 ml (33 fl oz/3¾ cups) chicken or vegetable stock

2 tablespoons light soy sauce

4 raw prawns (shrimp), peeled and deveined

100 g (4 oz) Chinese cabbage or spinach leaves, roughly chopped

100 g (4 oz/1 cup) bean sprouts, tails removed

3 spring onions (scallions), slivered

ground white pepper, for sprinkling

In a bowl, combine the chopped prawns with one-third of the garlic, the coriander roots, ground pepper and a pinch of salt. Spoon 1 teaspoon of the mixture into the middle of each won ton sheet. Gather up, squeezing the corners together to make a little purse.

Heat the oil in a small wok or frying pan and stir-fry the remaining garlic until light golden. Remove from the heat and discard the garlic.

Heat a saucepan of water to boiling point. Gently drop each won ton into the water and cook for 2–3 minutes. Lift each won ton out with a slotted spoon and drop it into a bowl of warm water.

Heat the stock in a saucepan to boiling point. Add the light soy sauce, whole prawns and Chinese cabbage and cook for a few minutes.

Drain the cooked won tons and transfer them to the saucepan containing the stock.

Divide the bean sprouts among individual bowls and divide the won tons and the soup mixture among the bowls. Garnish with spring onions, ground pepper and the garlic oil.

Far left: Spoon a small amount of the prawn mixture onto each won ton sheet.

Left: Gather up the won ton sheet, squeezing the corners together to make a purse.