Wonton Braised Noodles With Tobiko

Wonton Braised Noodles With Tobiko

Just in time for the weekend – if you've ever fancied getting creative and making your own wontons, this is the recipe for you. There are even handy assembly instructions included to help you get them right...

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Total Time
30 Minutes Plus folding the dumplings
200g of fresh wonton noodles
25 pieces of fresh wonton pastries

For the topping (optional):

2 tsp of tobiko/salmon roe
For the stock:
400ml of chicken stock
1 tbsp of Lee Kum Kee Premium Oyster Sauce
½ tbsp of Lee Kum Kee Premium Light Soy Sauce
For the filling:
300g of raw prawns, peeled and de-veined (finely chop half & roughly chop the rest)
1 spring onion, finely chopped
½ thumb sized piece of ginger, finely chopped
1 small handful of coriander
1 handful of fresh shiitake mushrooms, finely chopped
For the marinade:
1 tsp of Lee Kum Kee Premium Oyster Sauce

½ tsp of Lee Kum Kee Pure Sesame Oil
¼ tsp of salt
1 tsp of sugar
½ tbsp of cornflour
For the garnish:
Spring onion, finely sliced in rings
For the Dipping Sauce (optional):

2 tbsp of Lee Kum Kee Chiu Chow Chilli Oil
Step 1

Place the spring onion, ginger, and mushrooms in a mixing bowl.

Step 2

Mix the marinade with the filling.

Step 3

Boil the stock on a medium heat for 15 minutes.

Step 4

Fill a saucepan three-quarters full of hot water and bring to the boil. Once boiling, add noodles and blanch for 1 ½ minutes and fish them with tongs and drain.

Step 5

Boil the wontons (usually 5-6 wontons per serving) in the same water for 3-4 minutes on a medium heat. Remove the wontons and then bring the water or soup back to the boil.

Step 6

Before serving, dunk the noodles into the stock for 30 seconds, then serve in a bowl.

Step 7

Place the hot wontons on top of the noodles, spoon 1 ladle of stock over the noodles and wontons.

Step 8

Scatter 2 teaspoons of tobiko or salmon roe over the wontons and add the garnish.

Step 9

A tip to fold the wonton: place the pastry diagonal to you and add 1 tsp of filling into the centre. Dip your fingertip lightly into a bowl of water and run the tip around the edges of the pastry. Overlap the edges to form a triangle and then pick the pasty up and gather the sides together to form a fan-like, money bag shape. Repeat until all the pastry or filling has been used.

Recipe courtesy of Lee Kum Kee

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