WONTON SOUP

WONTON SOUP:   ASIA   (serves 4 )

INGREDIENTS:

300 g spring roll sheets ( frozen )
1 piece ginger, the size of a walnut
2 cloves garlic
1/2 bunch chives
400 g mince ( beef or chicken )
Salt and freshly ground pepper
1 tbs sesame oil
2 eggs
1/4 cabbage
1.5 ltr chicken stocks
2 tsp soy sauce
2 tsp rice vinegar
Freshly ground pepper
Chives, to garnish

METHOD:

• Thaw the spring roll sheets, separate carefully and spread out side by side on the tea towels. Peel and finely chop the ginger and garlic. Snip the chives. Mix the mince with the ginger, garlic, chives, salt, pepper, sesame oil and eggs.
• Put a portion of the mince filling in the middle of each spring roll sheets and brush the edges with water. Gather the edges up over the filling and press together to make little purses.
• Put the stock into a pan and bring to the boil. Put the stuffed wontons into the stock and cook without a lid until the wontons rise to the surface. Simmer for a further 2 minutes.
• Wash the cabbage and shake dry. Remove the central rib and tear the leaves into bite- sized pieces.
• meanwhile set out the required number of soup bowls. Season the soup to taste with soy sauce, rice vinegar and pepper. Add the cabbage, reheat briefly and ladle into the bowls. Garnish with chives and serve.

TIPS -To make wonton soup you will need a large chef knife, a large wok or skillet and a paring knife. This is a popular and delicious chinese dish that dates back 2,000 years.