Authentic Cantonese noodle soup, pairing plump shrimp and pork wontons in a clear, deeply savory broth with a delicate kick of white pepper.
Ingredients
- 250 g Ground pork
- 200 g Peeled raw shrimp
- 1 tbsp Oyster sauce
- 1 tsp Toasted sesame oil
- 1 tbsp Cornstarch
- 1 piece Egg white
- to taste Ground white pepper
- to taste Salt
- 1 bunch Scallions
- 40 pieces Wonton wrappers
- 200 g Cantonese egg noodles
- 1 kg Chicken stock and pork bones
- 30 g Dried shrimp
- 1 piece Fresh ginger
- 2 l Water
Method
- Finely chop the shrimp. In a bowl, mix the ground pork with the oyster sauce, sesame oil, cornstarch, egg white, ground white pepper, and salt until smooth and uniform.
- Fold in the chopped shrimp and sliced scallions. Stir vigorously in one direction until the mixture turns sticky and elastic, showing the proteins have bound properly. Chill in the refrigerator.
- Place a portion of filling in the center of each wonton wrapper. Lightly moisten the edges, fold into a triangle, then bring the two bottom corners together, pressing firmly to seal.
- Bring a pot of water to a boil. Gently drop in the wontons and stir carefully. Remove them with a slotted spoon as soon as they float to the surface and the wrappers turn translucent.
- Cook the Cantonese egg noodles in the same boiling water. Drain while still slightly al dente, then rinse briefly under warm water to remove excess surface starch.
- Reheat the wonton broth. Divide the noodles among serving bowls, arrange the wontons on top, and ladle the piping-hot broth over everything.
- Garnish with sliced scallions and a dusting of ground white pepper. Serve immediately to enjoy the lively contrast of textures.
Nutrition
Per serving
- Energy
- 322.1 kcal
- Protein
- 23.12 g
- Carbohydrate
- 35.17 g
- Fat
- 8.93 g
- Fibre
- 2.1 g
- Calcium
- 46.71 mg
- Iron
- 1.67 mg
- Magnesium
- 23.08 mg
