Some time, I feel lazy to have rice for lunch and dinner. What sort of excuse is that? A time to make something else!
I know it is rather cheap to have a bowl of wontan noodles soup in Malaysia, who would bother to make them? It costs about A$8.50 a bowl here or converted to about RM23.00. You would probably find only 5 to 6 wontans floating on top of some egg noodles.
Eating at home at my own pace is my favourite. I can even have my meal in front of the TV! Bad habit I know.
I might have altered the original recipe a bit.
2 - 3 tablespoons of dried shrimp shell300 g lean pork mince
100 g fatty pork mince
2 tablespoons of tapioca flour
2 tablespoons of light soy sauce
1 tablespoons of fish sauce
1 tablespoon of sugar
half a teaspoon of salt
1-2 tablespoons of sesame oil
Ingredients for the clear soup:
1 packet of chicken stock - 375 ml
3 - 4 cup of water
some fried shallots or garlic
some dried shrimp shell
some fish sauce to taste
some sugar to taste
1 packet of wontan sheets - 60 sheets
In a food processor put in the shrimp shell and grind it for a few seconds into powder form, then include everything else to make the filling. Mix well in the food processor. The meat should hold together in one lump.
Scoop a teaspoon of filling onto a wontan sheet, fold it into a triangle shape and press the ends together. They stick together with a bit of water. Then bring the other two ends together again.
To make the soup, fry shallots/garlic and dried shrimp shell until brown. Add in the rest of the ingredients for the soup and bring it to boil.
In another pot, boil some water. Throw in however many wontans you want to eat into the boiling water. Once the wontans float that mean they are cooked. Drain the wontans and add in the soup.
You can freeze the rest of the wontans until needed. If you have any leftover filling, you can roll them into meatballs alike and throw them into the soup - don't waste food.
Isn't it easy?
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