Serves 4
INGREDIENTS
325g/11 oz chicken breast fillet, skin removed
200g/7oz prawn (shrimp) tails, fresh or cooked
1 tsp finely-chopped fresh ginger
2 spring onions (scallions), finely chopped
1 egg
2 tsp oyster sauce (optional) salt and pepper
1 packet wonton skins
1 tbsp cornflour (cornstarch) paste
850ml/1/1/2 pints/3/3/4 cups chicken stock
1/4 cucumber, peeled and diced
1 spring onion (scallion), roughly shredded, to garnish
4 sprigs coriander leaves, to garnish
1 tomato, skinned, seeded and diced, to garnish

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Chicken Wonton Soup with Prawns (Shrimp)

Place the chicken breast, 150g/5oz prawn (shrimp) tails, ginger and spring onions (scallions) in a food processor and mix for 2-3 minutes.

Add the egg, oyster sauce and seasoning and process briefly. Set aside.

Place 8 wonton skins at a time on a surface, moisten the edges with flour paste and place 1/2 tsp of the filling in the centre of each. Fold in

half and pinch to seal. Simmer in salted water for 4 minutes.

Bring the chicken stock to the boil, add the remaining prawn (shrimp) tails and the cucumber and simmer for 3-4 minutes. Add the wontons

and simmer to warm through. Garnish and serve hot.