• 225g wonton skins
  
  
• 1.2 litres (2 pints) Classic Chinese Stock
  
  
• 1 tsp. light soy sauce
  
  
• 1 tsp. sesame oil
  
  
• Chopped green spring onion tops, to garnish
  
  For the Filling:
  
  
• 225g raw prawns, peeled, de-veined and coarsely chopped
  
  
• 225g minced fatty pork
  
  
• 1 tsp. salt
  
  
• 1/2 tsp. freshly ground black pepper
  
  
• 1 1/2 tsp. light soy sauce
  
  
• 3 tsp. finely chopped spring onions
  
  
• 2 tsp. finely chopped fresh root ginger
  
  
• 1 tsp. Shaoxing rice wine (or dry sherry)
  
  
• 1 tsp. sugar
  
  
• 2 tsp. sesame oil
  
  
• 1 egg white, lightly beaten
  
  

Preparation Time: 30 mins (plus 20 mins chilling)
Cooking Time: 10 mins

1. For the filling, put the prawns and pork in a large bowl, add the salt and pepper and mix well, either by kneading with your hand or stirring with a wooden spoon.
   
   
2. Add all other filling ingredients and mix thoroughly. Cover the bowl with cling film and chill for 20 mins.
   
   
3. To stuff the wontons, put 1 tsp. of the filling in the centre of each wonton skin. Dampen the edges with a little water and bring them up around the filling. Pinch the edges together at the top so that the wonton is sealed; it should looklike a small filled bag.
   
   
4. Put the stock, soy sauce and sesame oil in a large pot and bring to a simmer. Meanwhile, bring a large pan of salted water to the boil and poach the wontons in it, in batches, for 1 minutes or until they float to the top.
   
   
5. Remove the wontons immediately and transfer them to the pot of stock. (Poaching them first results in a cleaner-tasting broth.) simmer them in the stock for 2 mins. Transfer to a soup tureen or individual bowls
   
   
6. Garnish with the spring onion tops and serve immediately