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Sweetcorn Prawn Wontons in Broth with Vermicelli

Sweetcorn and Prawn Wontons in Broth with Vermicelli

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    30 mins

  • Cooking

    20 mins

Asian Food Seafood Lunch

What You Will Need

Ingredients

  • 1 tbsp vegetable oil
  • 2 cloves of garlic crushed
  • 3 cm fresh ginger sliced
  • 1½ tbsp Lee Kum Kee Local Street Style Fish Ball Sauce
  • 1 tbsp Superior Light Soy Sauce
  • 1 tsp rice vinegar
  • 1 L chicken stock
  • 150 g vermicelli rice noodles
  • 1 pak choi roughly chopped
  • ½ handful fresh coriander to serve
  • Prawn & Corn Wontons
  • 300 g prawn meat chopped
  • 100 g corn kernels
  • 2 spring onions finely chopped
  • 1 clove of garlic crushed
  • 1 tsp Pure Sesame Oil
  • 1 tbsp Superior Light Soy Sauce
  • 300 g dumpling wrappers

Made with
Lee Kum Kee products

LocalStreetStyleFishBallSauce- FRONT V3 copy

Convenience Sauce

Local Street Style Fish Ball Sauce
SLSS 500ML - FRONT V070524

Soy Sauce

Superior Light Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. In a bowl, mix the chopped prawns, sweetcorn, spring onion, garlic, sesame oil, and soy sauce. Stir to combine.
  2. Place 1 tsp of filling in the centre of each wrapper. Moisten the edges with water, fold diagonally into a triangle, and press to seal. Bring the two bottom corners together and press to form a traditional wonton shape.
  3. Heat the vegetable oil in a large saucepan over medium heat. Add the garlic and ginger, and fry for 1 minute until fragrant. Stir in the fish ball sauce, soy sauce, and rice vinegar. Pour in the stock, bring to the boil, then reduce to a gentle simmer.
  4. Meanwhile, cook the rice vermicelli according to packet instructions. In the final 2 minutes, add the pak choi to the same pot to soften. Drain and set aside.
  5. Gently lower the wontons into the simmering broth and cook for 4–5 minutes until they float and the prawns are cooked through.
  6. Divide the noodles and pak choi between bowls. Ladle over the hot broth and wontons. Top with fresh coriander and season with salt and pepper to taste.