A superb bowl: Wonderful shiitakes with delicious wontons in a chili broth. Visually and palate pleasing, with the hint of sea flavors from unknown natural plant flavorings in gardein fillets and just a little heat.
The little, minced fillets gave a nice body to the filling and held the flavor well, and not visually unappealing as the black, green and somewhat brown attempts at something such — though the hijiki infused caruru is unparalleled in flavor.
The noodles were a poor addition, but some added texture to the broth could be nice, such as a grain or orzo, or minced veggies.
Largely based upon the recipe at the exceptionally named, Burpappetit.
Steamed Wontons in Chilli Broth (adapted from Jeremy Pang’s Chinese Unchopped)
Makes 20 wontons
1 garlic clove, finely chopped
1 scallion, finely chopped
1 cup of coriander, finely chopped plus extra to garnish
10 chinese chives, finely chopped
5 dried shiitake mushrooms, rehydrated and finely chopped
2 pcs fresh wombok (chinese cabbage) leaves, finely chopped
150 g prawns, peeled and deveined, finely diced
1 tsp soy sauce
1/2 tsp sugar
2 tsp sesame oil
20 wonton wrappers
200 ml chicken stock
1/2 tbsp oyster sauce
3-4 tsp Chiu Chow chilli oil
1. Place all chopped ingredients and diced prawns into a mixing bowl. Add soy sauce, sugar and sesame oil . Mix everything together.
2. Set up the wrapping station – a clean bench, a small bowl of water and wonton wrappers. Wrap the wontons by following these simple instructions:
a) Place 1 tsp of prawn mixture onto the centre of the wrapper. Using the index finger, lightly wet all sides.
b) Fold the bottom corner over the mixture to the top to form a triangle. Press to seal all sides.
c) Take the 2 corners of the triangle at the base and pull them towards each other, one to overlap the other.
d) Lightly wet the tip and press them together to secure.
3. Place wontons in a deep bowl. Bring the chicken stock to a simmer in a saucepan, stir in the oyster sauce and chilli oil. Taste and adjust. Then pour the chilli broth over the wontons.
4. Set up the wok to steam. Once the water is boiling, place the bowl in the wok, cover and steam for 8 minutes, or until cooked through. Remove, garnish with chopped coriander and serve hot .