Prawn Dumpling Soup with flavours of the Reef and Rainforest 

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves 4

Collect Ingredients

1/2 tablespoon Daintree Spice Co’s Reef and Rainforest Rub

1lt chicken stock

1kg green tiger prawns

1packet of wonton wrappers

1 teaspoon fish sauce

2 spring onions 1 finally sliced on the diagonal

1 teaspoon fresh ginger grated

4 leaves of choy sum stalks discarded and leaves cut into julienne

100g beansprouts

1 tablespoon light soy sauce

1 teaspoon sesame oil

2 teaspoon shaoxing wine (chinese cooking wine)

Method

  1. Peel and devein the prawns then blitz in food processor
  2. Chop 1 spring onion and 1/2 a teaspoon of ginger to add to the prawn mixture pulse until well combined.
  3. Place one teaspoon of prawn  mixture in the centre of large wonton skin and brush the outer edges with water.
  4. Fold together to form a triangle and then crimp together the edges. Press the edges down with your fingers. Repeat this process with all of the prawn mixture.
  5. Mix the Reef and Rainforest Rub and the rest of the ginger and a little of the chicken stock to make a paste then add the rest of the chicken stock bring to the boil drop in the wontons and poach for a few minutes
  6. Divide the choy sum, spring onion, beansprouts  between the bowls and then the cooked wontons
  7. Add the shaoxing wine the soy sauce and sesame oil to the chicken stock and stir well, ladle into the bowls. Serve immediately. 
Jason Riches