Name: Malaysian-Style Pork and Prawn Wonton Soup
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 300 g minced pork (about 20% fat); 150 g raw prawns, peeled, deveined and finely chopped; 2 tbsp light soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine; 1 tbsp grated ginger; 2 tbsp finely chopped spring onion; 1/2 tsp ground white pepper; 1 tsp caster sugar; 1 packet (about 50 sheets) square wonton wrappers; 1 beaten egg, for sealing; 1.2 kg whole chicken bones (neck, back, wings); 2.5 litres cold water; 3 slices ginger, lightly smashed; 2 spring onions, white parts only; 1 tbsp Shaoxing wine; 1 tsp ground white pepper; 1 1/2 tsp salt, or to taste; 1 tsp light soy sauce; 1/2 tsp sesame oil; 200 g choy sum or baby bok choy, trimmed; 2 tbsp vegetable oil; 4 tbsp thinly sliced shallots; 2 garlic cloves, finely sliced; 2 spring onions, finely sliced on the diagonal; A few drops of sesame oil, per bowl

A comforting bowl of clear chicken broth ladled over delicate pork and prawn wontons, finished with crisp fried garlic, blanched leafy greens, and a whisper of white pepper. This Malaysian rendition balances the clean, savory clarity of Cantonese-style soup with local touches like toasted shallots and a final drizzle of sesame oil.

Prep Time35 mins

Cook Time35 mins

Total Time70 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

460 kcalCalories
22 gFat
7 gSaturated Fat
28 gCarbs
2 gFiber
3 gSugar
34 gProtein
1180 mgSodium
640 mgPotassium
95 mgCalcium
3.5 mgIron
22 mgVitamin C
180 mcgVitamin A

Ingredients

For the pork and prawn wontons

300 g minced pork (about 20% fat)
150 g raw prawns, peeled, deveined and finely chopped
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp Shaoxing wine
1 tbsp grated ginger
2 tbsp finely chopped spring onion
1/2 tsp ground white pepper
1 tsp caster sugar
1 packet (about 50 sheets) square wonton wrappers
1 beaten egg, for sealing

For the chicken broth

1.2 kg whole chicken bones (neck, back, wings)
2.5 litres cold water
3 slices ginger, lightly smashed
2 spring onions, white parts only
1 tbsp Shaoxing wine
1 tsp ground white pepper
1 1/2 tsp salt, or to taste
1 tsp light soy sauce
1/2 tsp sesame oil

For the garnishes and assembly

200 g choy sum or baby bok choy, trimmed
2 tbsp vegetable oil
4 tbsp thinly sliced shallots
2 garlic cloves, finely sliced
2 spring onions, finely sliced on the diagonal
A few drops of sesame oil, per bowl

Directions

Make the broth: rinse the chicken bones and place in a large stockpot with cold water. Bring to a boil over high heat, skim off any foam, then add the ginger, spring onion whites and Shaoxing wine. Reduce heat and simmer gently, partially covered, for 30 minutes. Strain and season the clear broth with white pepper, salt, light soy sauce and sesame oil; keep hot over low heat.
While the broth simmers, prepare the wonton filling: combine minced pork, chopped prawns, soy sauce, sesame oil, Shaoxing wine, ginger, spring onion, white pepper and sugar in a bowl. Mix in one direction for 3-4 minutes until the mixture is sticky and holds together.
To wrap each wonton, place a teaspoon of filling in the centre of a wrapper. Brush the edges with beaten egg, fold into a triangle, press to seal, then bring the two outer corners together and overlap them, sealing with a dab of egg to form a classic money-bag shape. Repeat with remaining wrappers and filling.
Prepare the crispy shallot-garlic garnish: heat the vegetable oil in a small pan over medium heat. Add the sliced shallots and fry, stirring, for 2-3 minutes until pale gold, then add the garlic and fry for another 20-30 seconds until both are crisp and lightly caramelised. Drain on paper towels.
Bring a separate pot of water to a rolling boil. Blanch the choy sum or baby bok choy for 1 minute until just wilted, then drain. In the same boiling water, cook the wontons in batches for 3-4 minutes, until they float and the filling is cooked through; lift out with a slotted spoon.
To assemble, divide the blanched greens among 4 serving bowls. Arrange 8-10 cooked wontons on top of the greens in each bowl. Ladle the hot seasoned broth over everything.
Finish each bowl with a pinch of the crispy fried shallots and garlic, a scattering of sliced spring onions, and a few drops of sesame oil. Serve immediately with extra white pepper on the side.

Cook’s Notes

For the clearest broth, simmer the bones very gently and skim thoroughly; a rolling boil will cloud the soup.
Chilling the wrapped wontons on a floured tray for 15 minutes helps them hold their shape when boiled.
Use freshly grated ginger and freshly ground white pepper for the brightest, most aromatic flavour.
Fry the shallots first and remove them from the oil before adding the garlic, as garlic burns much faster.
If choy sum is unavailable, baby bok choy, gai lan (Chinese broccoli) or even napa cabbage leaves work well.