Wonton Soup

Wontons

• 1 garlic clove
• 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 1 spring onion, white part only
• ½ - 1 long red chilli, deseeded if preferred (opsional)
• 1 sprig fresh coriander
• 120 g pork mince, broken in pieces
• 120 g prawns, raw, peeled, deveined
• 1 egg yolk, from medium egg
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 1 Tbsp rice wine vinegar
• peanut oil, for greasing
• 20 - 30 wonton wrappers, any shape
• 1 egg white, from medium egg, lightly whisked

Broth

• 2 garlic cloves
• 2 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 2 spring onions, white part only
• 1 Tbsp peanut oil
• 1100 g water
• 1 Tbsp chicken stock paste (see Tips)
• 1 tsp fish sauce
• 1 tsp sesame oil
• 140 g pak choi, thinly sliced
• 20 g dried shiitake mushrooms, soaked in boiling water for 30 minutes, then drained
• 35 g tinned bamboo shoots, drained