Wan ton noodle recipe

I had an undying craving to eat wan ton mee today. Unfortunately, none of my friends could make it for dinner. So had to enjoy this alone. *sniffles* Ok…blame my random cravings which can be utterly spontaneous that no one can ever respond rapidly to my last minute invites.

Was definitely heavenly enough to fulfil a malaysian craving for wonton noodles…

Wan ton mee craving…

Recipe adapted from Famous street food of Penang: a guide & cook book.

Wanton dumplings:

300g minced pork

100g prawns, minced

one stalk of spring onions, sliced into fine pieces

2 Thai shallots, sliced into fine pieces 

dash of ground white pepper

salt to taste

2 tsp sesame oil

1 egg

40 wonton wrappers

To prepare wanton,

In a bowl, combine all the ingredients except the wonton wrappers. Mix well. To wrap, place a tspful of the filling mixture in the centre of the wrapper and gather up the edges to form a bundle.

Heat enough oil in a wok to deep fry the wonton over medium heat until golden and crisp. Remove and set aside on paper towels.

For the wonton soup, (I did not make the wonton for the soup in the picture as I am eating alone and fried wontons are more than enough for me!)

Bring chicken broth to a rapid boil. Drop in the dumplings and cook for 20-30 seconds (or until it starts floating on the water). Remove with a slotted spoon and put into a soup pot. Season with salt and pepper.

Seasoning (mix together),

1/2 tsp oyster sauce

1/2 tsp dark soy sauce

1tsp light soy sauce

1 tsp sesame oil

Mix all seasoning in a clean bowl. 

Shake one portion of the noodle coil to loosen it.

Place the wonton noodles in a perforated ladle in a pot of boiling water. Cook for approximately 30 seconds. Remove once cooked and mix with the seasoning.

Pickled chillies (I did not make it as I do not eat chillies):

3 fresh green chillies, sliced.

2 tbsp white vinegar

pinch of salt

2 tbsp light soy sauce

Combine the chillies, vinegar and salt and pickle for at least 2 hours or preferably, overnight. Serve with light soy sauce.

Toppings:

Barbecue pork, sliced.

Choy sum (blanched in boiling chicken broth)

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