How to Make Prawn Wonton Soup

Ingredients

• 3 tsp olive oil
• 1 carrot, halved length ways, thinly diagonally sliced
• 1 stick celery, thinly diagonally sliced
• 2 cm piece ginger, finely grated
• 2 tsp white miso paste
• 2 cups (500 ml) boiling water
• 1 bunch Chinese broccoli (gai lum), trimmed, cut into 4 cm lengths
• Coriander leaves, to serve

• 400 g green prawns, peeled and deveined
• 3 cm piece ginger, peeled, finely grated
• 70 g drained water chestnuts, roughly chopped
• 1 clove garlic, peeled
• ¼ cup coriander leaves
• ½ tsp sesame oil
• 14 wonton wrappers

1. Line an oven tray with baking paper. To make prawn wontons, put prawn, ginger, water chestnut, garlic, coriander and oil in a small food processor. Process until mixture is finely chopped. Lay wrappers on a flat surface. Divide mixture between wrappers. Wet edges of 1 wrapper and bring in corners to middle. Press firmly to seal. Put on prepared tray. Repeat with remaining wrappers.
2. Bring a large saucepan of water to the boil. Add wontons and cook for 3 minutes or until cooked. Using a slotted spoon, divide wontons between shallow serving bowls.
3. Meanwhile, heat the oil in a medium non-stick saucepan over a medium heat. Add carrot, celery and ginger. Cook, stirring occasionally, for 2 minutes. Add miso paste and water. Cover and bring to a simmer. Add Chinese broccoli and cook for 2 minutes.
4. Pour vegetable and miso mixture over the wontons. Sprinkle with coriander leaves and serve.