Prawn wontons in ginger broth

Prawn wontons in ginger broth
  • 0:25 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

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  • 500g medium green prawns, peeled, deveined, chopped
  • 3 green shallots, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 24 wonton wrappers
  • 2L (8 cups) boiling water
  • 2 Massel vegetable stock cubes, crumbled
  • 5cm piece fresh ginger, peeled, cut into thin matchsticks
  • 2 tablespoons soy sauce
  • Pinch of salt


  • Step 1
    Place the chopped prawns, green shallots and garlic in a medium bowl, and gently toss until well combined.
  • Step 2
    Place 6 wonton wrappers on a clean work surface. Spoon one teaspoonful of prawn mixture onto centre of each. Bring corners of each wrapper up and pinch to enclose the filling and form a small pouch. Place in a single layer on a plate. Repeat with remaining wonton wrappers and prawn mixture to make 24 wontons.
  • Step 3
    Combine boiling water and stock in large saucepan, and bring to boil over high heat. Reduce heat to medium and add ginger and soy sauce. Simmer, uncovered, for 5 minutes or until aromatic.
  • Step 4
    Use a spoon to gently lower a few of the wontons at a time into the hot broth. Cover with a lid and bring to the boil. Remove the lid and cook, stirring occasionally, for 2 minutes or until the prawn wontons float to the surface. Taste and season with salt.
  • Step 5
    To serve, use a slotted spoon to transfer the wontons to small serving bowls and ladle over the hot broth. Serve immediately.


  • 588 kj


  • 1g

    Fat Total

  • 15g


  • 1097.38mg


  • 17g

    Carbs (total)

All nutrition values are per serve


You can prepare the prawn wontons to the end of step 2 up to 1 day ahead. Place, between layers of non-stick baking paper, in an airtight container and store in the fridge. Continue from step 3, 15 minutes before serving. Wonton wrappers are paper-thin pastry squares made from flour and water or egg. They are available from some Vsupermarkets and specialty Asian grocery stores.

  • Author: Amanda Kelly
  • Publication: Australian Good Taste



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