Pork and shrimp wonton soup with pak choi

Ingredients

For 1 serving

• Wonton wrappers10
• Ground pork60 g
• Shrimp60 g
• Ginger8 g
• Spring onions1
• Soy sauce1 tablespoon
• Chicken broth400 ml
• Bok choy120 g
• Sesame oil1 teaspoon

Contains: gluten, eggs, shellfish, soy, sesame, celery,

Method

1. Peel the prawns, remove the dark vein and chop them finely with a knife; peel and grate the ginger; trim the spring onion and chop both the white and green parts.
2. In a bowl mix the prawns with the minced pork, half the ginger, the spring onion and half the soy sauce, until the filling holds together.
3. Lay the wonton wrappers on the worktop, put a teaspoon of filling in the centre of each, wet the edges with a damp finger and close into little bundles, pressing out the air; keep the finished wontons under a tea towel.
4. Quarter the pak choi lengthways and rinse well at the base.
5. In a saucepan bring the chicken stock to the boil with the remaining ginger and soy sauce, then lower to medium heat.
6. Lower the wontons into the broth and cook for 4 minutes, until they float and the wrappers turn translucent; add the pak choi and cook for 2 more minutes, until tender.
7. Serve in a bowl with a drizzle of sesame oil.