I make this broth using the crayfish stock I made previously (see recipe's to find out how to make this)!
This is a fiddly dish, but worth it - allow some time for this one!
Serves about 4 people. More for a side served dish or an entrée. You can add noodles to make it a main course.
What you will need:
1 fillet: Fish (Snapper)
6-8 raw: Prawns
4 raw: Scallops
3 sprigs: Chives (chopped finely)
1 sprig: Coriander (chopped finely)
1 tsp: Ginger (minced works best)
1 tsp: Fish Sauce
1 tsp: Garlic (minced)
1 Squeeze: Lemon or Lime (juice)
30 Pack: Wonton Wrappers (thin soup kind is best)
1/2 Cup: Beef Stock
1/2 Cup: Water
1 Cup: Chicken Stock
1/3 Cup: Crayfish Stock (you can sub this out for fish stock)
3 tbsp: Soy Sauce
1 tsp: Minced Ginger
1 tsp: Minced Garlic
2 tsp: Fish Sauce
2 tsp: Mirin
1 tsp: Siracha or a Chili paste
1 Squeeze: Lemon or Lime (Juice)
1 Bunch: Buk choy or sum choy
1 Bunch: Enoki Mushroom's
Seaweed strips for garnish
Shitake mushrooms (dried) for garnish
Chop all seafood elements finely as this is for the wonton stuffing (no bones for the fish)!
In a bowl mix together the seafood, garlic, ginger, chives, juice, fish sauce and coriander. Stir so it combines and turns into a more paste substance.
Lay the wonton wrappers out flat and spoon 1 teaspoon at a time onto the wonton wrappers and fold the wonton to keep the mixture held in tightly.
Once you have used all the mixture, place the wontons on baking paper on a tray (not touching) and put in the fridge or freezer until you are to use them. If you have already made the broth, then place in the fridge.
I aim for 3 or so wontons per person if you are making as a starting dish.
Place all ingredients in a pot and let simmer for around 30-40 minutes. The crayfish stock can be quite strong, if you find it is over powering, add more water or chicken stock. I only serve mine with a small amount of broth, if you wish to serve with more, then add more of each ingredient.
Once broth has simmered for 30-40 minutes, add in the enoki and buk choy. I shave long strands of spring onion in mine for a bit of flavour also. Then add the wontons to cook for around 2-3 minutes.
Ladle the broth and wontons into a bowl and add the seaweed and shitake mushrooms to garnish.