Wonton noodle soup

After sampling the wontons at the legendary Mak An Kee, Dan Hong is inspired to make his own, starting with a complex, rich stock made with chicken wings, dried shrimp and smoky ham hock.

• serves

  4-6

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Ep 4

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G

Ingredients

Stock

• 8 chicken wings
• 1 smoked ham hock
• ¼ cup dried shrimp
• Salt, to season
• Sugar, to season

Prawn wontons

• 300 g wonton wrappers
• 500 g green prawns, shelled and cut in half
• ½ tsp sesame oil, plus extra to serve
• ¼ tsp sugar
• ¼ tsp salt
• 1 tbsp soy sauce

To serve

• 375 g fresh thin egg noodles
• Regular or yellow garlic chives

Stock infusion time: 6 hours

Marinating time: 20 minutes

Instructions

1. For the chicken wing, bring a large pot of water to the boil. Blanch the chicken wings in boiling water for 30 seconds to 1 minute. Remove the chicken wing from the pot and discard the blanching water. Wash the wings under cold water to remove all impurities, then dry them with paper towels. Set aside.
   
2. Preheat the oven to 180°C.
   
3. Add chicken wings, ham hock and dried shrimp in a large oven-proof pot of water. Cover with the lid and place in the preheated oven for 6 hours.
   
4. Meanwhile, in a small bowl add the prawns, sugar, salt, soy sauce and sesame oil. Marinate for 20 minutes.
   
5. Place a spoonful of the prawn mixture in the wonton wrapper, use your finger to brush some water around the edge of the wrapper, fold and pinch to seal. Continue until all of the prawns have been used.
   
6. After 6 hours, remove the pot from the oven. Strain the ham hock, chicken wings and shrimp, reserving the broth. Taste and season with salt and sugar. Keep hot.
   
7. Bring a separate large pot of water to the boil. Add the wontons and boil for 2 minutes, in the final 20 seconds of cooking, add the noodles so they are both ready at the same time.
   
8. Place the noodles and wontons in your serving bowl. Ladle over the broth, finish with sesame oil and top with garlic chives.

This recipe is from The Streets, Hong Kong on SBS Food.

Photography by Adrian Patra.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ep 4

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G