Crab & Prawn Short Soup

By sarah_carroll

Ingredients

• 1 L chicken stock (or use the reserved stock from the poached chicken recipe*)
• Dumpling Mix
• 500 g green prawns
• 1 kg blue swimmer crab (crab meat picked)
• 1 teaspoon Fish sauce
• 2 spring onions
• 50 g Fresh Ginger
• Chinese Wonton Wrappers
• 1/4 Small iceberg lettuce

Details

Servings 4

Preparation

Step 1

Peel and devein the green prawns. Reserve two whole prawns for each bowl for garnish. Then pulse a hand held blender to chop the rest of the prawns to a fine blend.
Pick out the cooked crab meat and mix with the blended prawn meat. Season with fish sauce
Chop 1 spring onion and 1/2 a teaspoon of ginger to add to the crab and prawn mixture. Mix until well combined.
Place one teaspoon of prawn/crab mixture in the centre of large wonton skin and brush the outer edges with water.
Fold together to form a triangle and then crimp together the edges. Press the edges down with a fork. Repeat this process with all of the prawn/crab mixture.
Bring the chicken stock to the boil and season to taste. Drop in the wontons and poach. After a few minutes, add the two reserved prawns. Then add the chopped lettuce and let it wilt.
Divide the wontons between four bowls and garnish with spring onions and a little chopped ginger