We went to the local Chinese supermarket the other day and I have to admit, I was like a child in a sweet shop, especially when I got to the sweet section. Although I really wanted to try some of the weird and wonderful esoteric ingredients, I feel that the world is not yet ready for my Duck's Tongue and Pig Intestine Soup.
But whilst we were stocking up on huge bottles of Soy Sauce, Sweet Chili Sauce and Shrimp Crackers, I also picked up the ingredients for a few other things, including Pot Stickers, and with the left over wonton wrappers I decided to make this tasty little number. It also has quite a few other bits and pieces that you might have to visit an Asian supermarket, but my advice would be to go for it, pick something up you've never tried before and go for it.
Duck's tongues, I have since found out, have bones in them.
25g Dashi Power
3tbsp Miso Paste
1tbsp Dark Soy Sauce
6 Bok Choi
2 Cloves Garlic
75g Shiitake Mushrooms
20 Wonton Wrappers
5 Water Chestnut
2tsp Sesame Oil
2tsp Dark Soy Sauce
1tsp Minced Ginger
1. Peel the water chestnuts, then chop finely. Do the same with the prawns, and then mix in a bowl with the rest of the wonton filling ingredients.
2. Put 1 tsp of the mixture in the middle of each wonton wrapper. With a pastry brush, wet the edges of the wonton wrapper, then gather the edges up to make little parcels
3. Put the water in a large pan with the Dashi, Miso paste, Mirin, Soy Sauce and minced garlic, then bring to the boil, then simmer for 10 minutes.
4. Chop the mushrooms and bok choi. Add these to the soup.
5. Put the wontons in the soup carefully and cook for a further 2 minutes and then serve. Be careful not to burst the wontons putting the in or taking them out! Enjoy