There are two types of wantan, or wonton noodles- one served in a clear broth and another dressed in a mixture of soy sauces with a side of meat filled wantan parcels in clear broth. The latter is normally served with slices of char siu, or barbecued pork, but I’m using fish balls and prawn wantan. Both uses the thin noodles that you can find in most oriental food shops.
As this is one of my favourite Malaysian (Chinese) dishes, I had an extra incentive to learn to make it. It helps that it’s quite easy to prepare!
200g wantan noodles, serves two persons
4-5 choy sum or pak choi
8 fish balls, halved
3 desert spoon sweet soy sauce
1½ desert spoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
½ teaspoon oyster sauce
½ teaspoon mirin
10 wantan pastry
5 fresh large prawns, shelled, de-veined and chopped finely
1 teaspoon chopped chives
½ teaspoon garlic paste
1 teaspoon oyster sauce
A dash of white pepper
2 bowls of water
½ cube of chicken stock
1 teaspoon chopped chives, or spring onion
Pinch of salt and white pepper
To make the wantan, mix the chives, garlic and oyster sauce with the minced prawn and season with white pepper. Spoon a small amount of mixture onto the centre of the pastry, wet the edges with water and crimp the edges together to keep the filling in. This should make ten wantans.
Boil the broth ingredients in a pot for five minutes. The wantan parcels are dropped into this broth gently and boiled until they float up, which normally takes only two or three minutes. Take off the heat and serve in two individual bowls.
Bring a pot of water to boil, blanch the noodles, fish balls and the vegetables in less than a minute. Dress the noodles in the sauce mixture before serving up.
|Wantan noodles and prawn wantans in clear broth served with minced garlic and chopped red chilies. The garlic and chillies are doused in soy sauce and added to the main dish as condiment.|