Garlic prawn wontons in lemon grass and asparagus broth

Mouth-watering Asian flavours spring to life in this speedy soup with prawn wontons.

Recipe «Garlic prawn wontons in lemon grass and asparagus broth» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1L vegetable stock, 500ml water, 1 tbsp fish sauce, 2 lemongrass stems, pale section only, finely chopped, 6 fresh kaffir lime leaves, torn , 5cm piece fresh ginger, peeled, thinly sliced, 2 fresh birdseye chillies, finely chopped, 2 garlic cloves, crushed , 1kg medium green prawns, peeled, deveined, finely chopped, 2 garlic cloves, crushed, extra, 2 tbsp finely chopped fresh chives, 2 tsp finely grated lemon rind, 24 fresh flour wonton wrappers, 1 bunch asparagus, woody ends trimmed, diagonally cut into 3cm lengths, Pinch of salt, 1/3 cup loosely packed fresh coriander leaves.

Ingredients:

• 1L vegetable stock 
• 500ml water 
• 1 tbsp fish sauce 
• 2 lemongrass stems, pale section only, finely chopped 
• 6 fresh kaffir lime leaves, torn 
• 5cm piece fresh ginger, peeled, thinly sliced 
• 2 fresh birdseye chillies, finely chopped 
• 2 garlic cloves, crushed 
• 1kg medium green prawns, peeled, deveined, finely chopped 
• 2 garlic cloves, crushed, extra 
• 2 tbsp finely chopped fresh chives 
• 2 tsp finely grated lemon rind 
• 24 fresh flour wonton wrappers 
• 1 bunch asparagus, woody ends trimmed, diagonally cut into 3cm lengths 
• Pinch of salt 
• 1/3 cup loosely packed fresh coriander leaves 
• 4 green shallots, ends trimmed, thinly sliced diagonally 

Instructions

1. Combine the stock, water, fish sauce, lemon grass, lime leaves, ginger, chilli and garlic in a large saucepan. Bring to the boil over medium-high heat. Cook, uncovered, for 10 minutes or until fragrant and reduced slightly. Remove from heat. Strain through a fine sieve into a clean saucepan. Discard solids.
2. Meanwhile, combine the prawn, extra garlic, chives and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of prawn mixture in the centre of each wrapper. Brush edges lightly with water. Fold in half diagonally to enclose filling and form a triangle. Pull top 2 corners up to meet each other, with 1 corner overlapping the other slightly. Firmly press edges of wonton wrappers to seal.
3. Bring soup to a simmer over medium heat. Add wontons and asparagus and simmer, uncovered, stirring occasionally, for 4 minutes or until wontons are cooked and asparagus is tender crisp. Taste and season with salt. Remove from heat. Stir in coriander and green shallot.
4. Ladle hot soup among serving bowls. Serve immediately.