雲吞麵Wonton Noodle Soup

Prep 50 min·Cook 55 min·Rest 30 min

1. 1You're here
   Step 1.

   Toast the dried flounder in a dry pan over low heat, turning, until golden and fragrant, about 5 minutes. Break it into pieces.

   30 g Dried flounder (tai tei yu)

   5 minPan-fry

   Mum's tip媽媽小貼士

   Toasting is what gives the broth its signature smoky-sweet depth. Do not let it scorch or the broth turns bitter.
2. 2
   Step 2.

   Bring the pork bone stock to the boil. Add the flounder and rinsed dried shrimp and simmer gently, partly covered, for 40 minutes.

   2 l Pork Bone Stock30 g Dried flounder (tai tei yu)30 g Dried shrimp

   40 minSlow-simmer soup
3. 3
   Step 3.

   Meanwhile, rub the prawns with 1 tbsp cornflour and a pinch of salt, rinse well under running water, and pat very dry.

   300 g Raw king prawns, peeled and deveined1 tsp Cornflour (plus 1 tbsp for cleaning the prawns)

   Mum's tip媽媽小貼士

   Cleaning with starch removes slime and gives the prawns their crunchy 'snap'.
4. 4
   Step 4.

   Cut each prawn into two or three chunks.

   300 g Raw king prawns, peeled and deveined

   Knife work
5. 5
   Step 5.

   Mix the pork with the salt, sugar, pepper and egg yolk, stirring hard in one direction until sticky. Fold in the prawns, the cornflour and the sesame oil. Chill for 30 minutes.

   120 g Pork mince with some fat (15–20%)½ tsp Salt½ tsp Sugar¼ tsp White pepper1 piece Egg yolk300 g Raw king prawns, peeled and deveined1 tsp Cornflour (plus 1 tbsp for cleaning the prawns)1 tsp Sesame oil

   30 minMarinate
6. 6
   Step 6.

   Put a heaped teaspoon of filling in the centre of a wrapper. Wet the edges, gather the wrapper up around the filling and squeeze the neck so the skin flares out like a goldfish tail.

   24 pieces Thin yellow wonton wrappers300 g Raw king prawns, peeled and deveined120 g Pork mince with some fat (15–20%)

   Simple wrapping

   Mum's tip媽媽小貼士

   Keep the wrappers under a damp cloth so they do not dry out and crack.
7. 7
   Step 7.

   Strain the broth, season with salt and the rock sugar, and keep it at a simmer.

   2 l Pork Bone Stockto taste Salt10 g Rock sugar

8. 8
   Step 8.

   Bring the water to a rolling boil. Cook the wontons until they float and the filling is cooked, about 3–4 minutes. Lift out into four bowls.

   4 l Water, for boiling24 pieces Thin yellow wonton wrappers

   4 minBoil / blanch
9. 9
   Step 9.

   Loosen one nest of noodles and boil for 15–20 seconds only. Lift out, rinse briefly under cold water, dip back into the boiling water for 5 seconds, and drain hard.

   4 pieces Thin egg noodles (silver-thread noodles)4 l Water, for boiling

   Boil / blanch

   Mum's tip媽媽小貼士

   Cook one portion at a time. The cold rinse removes the alkaline taste and keeps the noodles springy (爽).
10. 10
    Step 10.

    Place the noodles on top of the wontons (so the noodles stay out of the broth and do not go soft), ladle hot broth around them and scatter with yellow chives. Repeat for each bowl and serve at once.

    4 pieces Thin egg noodles (silver-thread noodles)24 pieces Thin yellow wonton wrappers2 l Pork Bone Stock30 g Yellow chives, cut in 1 cm lengths

    Assemble / plate