Cherry & Dennis Helper Habitat
Cantonese Shrimp Wonton Noodle Soup
鮮蝦雲吞麵
Recipe overview
Shrimp and a little pork make plump wontons; cook egg noodles separately before adding clear broth to keep noodle water out of the soup.
01
Ingredients
Main ingredients
- 240 g Peeled deveined shrimp
- 120 g Minced pork
- 24 pieces Wonton wrappers
- 320 g Fresh thin egg noodles
- 240 g Choy sum
Wonton filling seasoning
- 10 ml Light soy sauce
- 6 g Cornstarch
- 5 ml Sesame oil
- 2 g Sugar
- 0.5 g Ground white pepper
Soup seasoning
- 1.6 L Low-salt chicken stock
- 10 g Ginger slices
- 2 g Salt
02
Tools
- Soup pot and noodle pot
- Knife, board and mixing bowl
- Slotted spoon and noodle strainer
- Food thermometer and four soup bowls
03
Steps
Step 1
Prepare shrimp
Pat shrimp dry, chop half coarsely and mince the other half lightly for a springy filling.
Step 2
Mix filling
Stir shrimp, pork, light soy, cornstarch, sesame oil, sugar and pepper in one direction about 1 minute until sticky.
Step 3
Portion filling
Divide filling into 24 portions, placing about 15 g in each wrapper centre and keeping edges clean.
Step 4
Seal wontons
Moisten edges with a little water, fold, expel air and pinch shut; refrigerate on a plate until cooking.
Step 5
Wash greens and loosen noodles
Wash choy sum and split thick stems lengthwise; gently loosen noodles into four portions.
Step 6
Heat the broth
Bring chicken stock, ginger and salt to a boil, then keep hot over low heat.
Step 7
Blanch choy sum
Bring a separate pot of water to a boil; blanch choy sum 1–2 minutes until stems are just tender, then divide among bowls.
Step 8
Cook wontons
Lower wontons into boiling water in batches, nudge off the base and maintain a gentle boil about 4–6 minutes.
Step 9
Check the filling
Floating alone is not proof of doneness; the centre of the largest wonton filling must reach 75°C, so continue cooking if needed.
Step 10
Drain and portion
Drain cooked wontons with a slotted spoon, place six in each bowl and cover briefly to keep warm.
Step 11
Cook noodles in fresh water
Refill the noodle pot with fresh water and boil; cook egg noodles according to the packet, usually 1–2 minutes until springy, then drain well into bowls.
Step 12
Add broth and serve
Remove ginger from the broth, pour hot stock evenly into four bowls and serve immediately before noodles soften.
Common mistakes
- Overfilling tears the wrappers.
- Trapped air can burst wontons during cooking.
- Floating is not a reliable filling safety check.
- Noodle water can make broth starchy and alkaline-tasting.
Tips
Have wontons wrapped and broth hot before cooking noodles to minimise soaking. If wrapping ahead, refrigerate in a single layer and cook promptly; separate raw and cooked utensils, and fully cook even the filling of torn wontons.
