Lee Kum Kee Pork & Prawn Wontons, with Spicy Mushroom Broth
Pork & Prawn Wontons, with Spicy Mushroom Broth by Hayden Groves, Chef Consultant and Lee Kum Kee Advocate
Hayden is an award-winning chef and author, and a Lee Kum Kee advocate. He has an extensive background in contract catering and elite sports nutrition. He has a keen interest in seasonal British ingredients and performance-oriented menus.
“I’ve added Lee Kum Kee’s Mushroom Seasoning Powder to the broth to really turbo charge the savoury umami flavour. It is a store cupboard essential for a myriad of dishes.”
Ingredients
Serves 2
Wontons
• 150g raw king prawns, peeled, deveined and roughly chopped
• 150g minced pork
• 1 clove garlic finely chopped
• 2 spring onions, finely sliced
• 1 tsp cornflour
• 1 tsp Lee Kum Kee Pure Sesame Oil
• Pinch of caster sugar and salt
• 12 wonton wrappers
Mushroom Broth
• 500ml good quality chicken stock
• 3 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
• 75g mushrooms, Shiitake or button chestnut (sliced)
• 1 tsp Lee Kum Kee Rice Vinegar
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• 4 spring onion, finely sliced
• ½ a bok choi, roughly shredded
Garnish
• Lee Kum Kee Chiu Chow Chilli Oil – to taste
• 30g toasted peanuts
Method
1. Add the prawns, spring onions, garlic and cornflour to a bowl. Toss to coat. Mix in the minced pork, sesame oil, salt and caster sugar.
2. Holding a wonton wrapper with one point facing towards you, place a heaped teaspoon of filling in the centre. Use your finger to lightly wet the edges of the wrapper with water. Bring the point closest to you together with the opposite point to form a triangle and press to seal. Pinch one unsealed corner and push it up towards the middle sealed point. Repeat with the remaining corner to create three peaks. Gently press out any air pockets and pinch along the seams to seal well.
3. Cover with a damp clean cloth and repeat with more wrappers until all the filling is used.
4. Bring the chicken stock to a simmer and add all the mushroom broth seasonings.
5. Place the wontons in the simmering stock. Once they float to the surface, cook for a further 30 seconds. Divide between two bowls, ladling over plenty of broth, and garnish with Chiu Chow Chilli Oil and toasted peanuts.
