Wednesday, 4 July 2012

Pork and Crab Wonton Soup

These Chinese-spiced wontons are a cinch to make, and added to this delicately light soup make a lovely start to an Asian banquet. If you can't get hold of fresh crabmeat, you can use finely chopped fresh prawns instead. For those of you who don't eat seafood, just use pork or chicken mince. These wontons can be deep-fried and would be the perfect finger food for your next function.

1 tablespoon coriander root and stem, very well washed and roughly chopped
1 tablespoon chopped ginger
2 tablespoons chopped shallot
250g pork mince
100g fresh crabmeat
1/2 teaspoon freshly ground white pepper
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing wine
24 wonton wrappers
1 lightly beaten egg, for egg wash

1100g chicken stock
2 tablespoons oyster sauce
2 tablespoons fish sauce
1/2 teaspoon palm sugar
bean sprouts, sliced shallot and coriander leaves, to garnish

  1. To make the wontons, combine the coriander, ginger and shallot in a mortar and pound into a paste. Place into a bowl with the remaining ingredients (except egg) and mix well.
  2. Place a teaspoon of the mixture in the middle of a wonton wrapper. Lightly egg wash the edges and pull together either into triangles or dumplings. Cover and refrigerate wontons until ready to use.
  1. To make the soup, add the stock, oyster sauce, fish sauce and palm sugar into the TM bowl.
  2. Place the wontons evenly into the base of the Varoma which has been lightly oiled. Secure the varoma on top and cook for 15 minutes/varoma/speed 2.
  3. To serve, ladle the soup into serving bowls and top with some wontons. Garnish with the bean sprouts, sliced shallots and coriander leaves.


  1. nice posting.. thanks for sharing.

  2. Love wonton soup will def try this one, thank you!