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Prawn Won Tons with Fragrant Coconut and Lemon Grass Soup

Prawn Won Tons with Fragrant Coconut and Lemon Grass Soup

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Preparation time: 30 minutes + overnight refrigeration
Cooking time:: 1 hour 10 minutes
Serves: 4

Ingredients:

For Chicken Stock

  • 1 kg (3 lb) chicken bones, washed
  • cup chopped celery
  • 1 onion, chopped

For Prawn won tons

  • 325 g (1 oz) small prawns (shrimp)
  • 200 ml (7 fl oz) coconut milk
  • 1 tablespoon shredded Thai basil
  • 2 tablespoons coriander (cilantro) leaves, chopped finely
  • 2 Spring onions (scallions), chopped finely
  • 2 tablespoons chopped Chinese celery
  • 2 small red chillies, chopped finely
  • 20 won ton wrappers
  • 2 tablespoons tom yum paste
  • 1 egg beaten lightly
  • 6 makrut (kaffir) lime leaves
  • 3 stems lemon grass, sliced thinly
  • 1 tablespoon lime juice
  • coriander (cilantro) leaves, to garnish
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce

Steps:

  1. In a large saucepan place the chicken bones, celery, chopped onion and 12 cups of water to make the chicken stock.
  2. Bring to a simmer over medium heat.
  3. Discard the scum that appears on the surface of the stock.
  4. Reduce the heat and simmer for 1 hour while skimming the surface as necessary.
  5. Drain well and allow cool.
  6. Cover and refrigerate overnight.
  7. Discard the layer of fat from the surface
  8. To make the prawn won tons, peel the prawns, discard the heads and tails. Pull out the dark vein gently, starting at the head end.
  9. Chop the prawns finely until almost minced, then combine with the coriander leaves, Chinese celery, Thai basil and chopped spring onion.
  10. In the center of a won ton wrapper, place a heaped teaspoon of the prawn mixture and lightly brush the edges with a little of the beaten egg.
  11. Pull the sides up tightly and pinch around the filling to form a pouch.
  12. Continue with the remaining wrappers to make about a total of 20.
  13. Cover with plastic wrap and place into the refrigerator to chill.
  14. Over medium heat, place a wok and add the tom yum paste. Cook for 10 seconds.
  15. Pour in 4 cups of stock until combined and bring to a boil over high heat.
  16. Switch the heat to medium, then add makrut lime leaves, lemon grass, coconut milk and chillies. Simmer for 5 minutes.
  17. Pour in the palm sugar, fish sauce and lime juice.
  18. Add the won tons gently to the broth and simmer for 2 - 3 minutes, or until cooked well.
  19. Using a slotted spoon, remove the won tons and place five in each serving bowl.
  20. Ladle on the broth and garnish with coriander leaves.
  21. Serve immediately.

From: www.noodles.net.au

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