Egg noodles, rich broth and wonton filled with prawn and pork – it’s the ultimate combination for satisfying the stomach. For many Chinese people, a bowl of wonton noodles is a great comfort food. The dish may look simple, but it takes a lot of attention because each of the three elements need to be right – rich broth, eggy, springy noodles, and goldfish-like wonton filled with shrimp and pork all combined to make the perfect bowl.
In Hong kong last year, my friend took to me this place called Mak’s Noodle. As you walk along the entrance hall, you see articles where celebrities had eaten at this place. We both ordered a bowl, it came and we devoured it. It was very good. The filling was 95% prawn and the rest pork mince.
Back at home, my Mum makes wontons but the ratio is towards 50/50. When it’s a treat, the balance favours toward prawn heaven. She would use pork belly and mince herself with a meat cleaver. The reason being the fat binds to the prawns and adds more succulence to the mixture. There is more ‘bite’ to the wonton dumplings by manually mincing the pork.
When you pay attention to the 3 stages, the outcome is really rewarding. I would suggest you take the time to make homemade chicken stock which will pack loads of flavour. Don’t worry if you cannot make stock as you can purchase fresh quality stock from the supermarkets. If you have the opportunity to get more prawns, change the ratio and have less pork. Get fresh noodles if you can but where I live in Leeds, I can’t find any as yet so I opt for good dried noodles.
250g fresh prawns
250g pork mince ( If you can get pork belly minced, the better)
1 packet of wonton pastry
4 portions of the scallop noodles, cooked and drained.
1.5l Chicken stock seasoned with 1 tsp salt
1 tbsp dry sherry
2 tsp oil
2 tsp cornflour
1/2 tsp pure sesame oil
These ready made wrappers are made of wheat and eggs and are thin enough to cook quickly whilst maintaining the texture.
There are so many different types of noodles available on the market but I wanted to aim for the noodles as I had at Mak’s house. Saw the scallop flavoured ones and thought “lets go all the way!”
With the meat cleaver, I slightly flattened the prawns and chopped them up roughly. By doing so, you create a different texture. You can avoid this step and just coarsely chop.
Add to the pork mince with all the other ingredients and stir evenly. Set aside whilst you prepare the wonton wrappers.
Sorry about the top image. I didn’t realise I took one shot. Nevertheless, you place a teaspoon of the mixture to the centre, wet the edges and fold. There are so many ways of making the wonton dumplings and as such I made some money bag looking alternatives. You achieve this by drawing the two opposite corners together and then the other two. Press firmly so the wrapper sticks.
Bring the pan of chicken stock to the boil and reduce to simmering. Add the noodles to the stock to heat through then transfer evenly to each of the 4 bowls.
Add all the wontons one at a time carefully into the pot so that there are no splashes and cook for 4-5mins. They will float up to the surface. With a slotted spoon, remove and share out evenly to each bowl.
Serve immediately. Add some Sirachi sauce to add some heat or a little sesame oil.