Wan Tan soup

with chicken and shrimp

For 4 servings

25 wonton dough sheets (frozen)

100 g of chicken fillet

100 g shrimp

3 spring onions

2 cloves of garlic

2 tbsp rice flour

1 tbsp soy sauce

1 teaspoon fish sauce

1 teaspoon sugar

1 teaspoon pepper

1 egg

1 ½ l chicken broth

100 g Chinese cabbage

1 tbsp peanut oil

soy sauce

Preparation time: approx. 40 minutes
plus cooking time: approx. 7 minutes

Per serving approx. 429 kcal / 1796 kJ 56 g E, 14 g F, 22 g KH

1  Take the wonton sleeves out of the freezer and let them thaw.

2  Wash the chicken fillet, pat dry and cut into small pieces. Clean the shrimp and cut into small pieces. Clean the spring onions and cut into fine rings, peel and finely chop the garlic. Mix the chicken, shrimp, onions and garlic with rice flour, soy and fish sauce, sugar and pepper well. Finally knead in the egg.

3  Put 1 heaped teaspoon of the filling on the unfloured surface of the pastry sheets. Moisten the edges with water and fold the pastry sheets into semicircular pockets. Press the edges of the dough together well.

4  Bring the chicken stock to a boil. Wash the Chinese cabbage, cut into fine strips and briefly blanch in the broth. Remove with a slotted spoon, set aside and cook the wontons in the stock for 5–7 minutes until the filling is visible. Put the cabbage back in the soup, season with soy sauce and serve.