24 egg wantan (wonton) wrappers
175 grams pork coarsely chopped
75 grams peeled green prawns
600 ml chicken stock
1 teaspoon sugar
1 tablespoon dry sherry
1 tablespoon light soy sauce
2 tablespoons finely chopped spring onions half for garnishing
1/2 teaspoon freshly crushed ginger
1/2 teaspoon sesame oil
1 tablespoon light soy sauce for serving
Salt and pepper to taste
Optional: vegetable oil for deep frying
peanut oil recommended
Allow the wantan (also called wonton) wrappers to defrost and soften.
Prepare the filling first. Combine the coarsely chopped pork and prawns together with the remaining ingredients, except for 1 tablespoon of light soy sauce, the 600 ml of chicken stock, 1 tablespoon of finely chopped spring onions, salt and pepper. Manually blend well together to form a smooth mixture. Allow to stand for 25-30 minutes.
Drop a heaping teaspoonful of filling in the centre of the wantan wrapper leaving the perimeter clear. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Repeat with the remaining wrappers.
Bring the chicken stock to the boil. Drop in the filled wantans one by one carefully and simmer for 7-8 minutes. Add more light soy sauce, salt and pepper to taste.
Serve in individual bowls and garnish with the finely chopped spring onions.
Enjoy. Close your eyes and see yourself back at the Lai Min Restaurant in Port Louis.
Alternatively, you can deep fry the wantans until light golden. Enjoy.
Madeleine's recipe : Wonton Soup
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe