Seafood Wonton Broth

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:

Wontons:

• 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)

Broth:

• 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)

Additional:

• 1 Bunch: Buk choy or sum choy

• 1 Bunch: Enoki Mushroom's

• Seaweed strips for garnish

• Shitake mushrooms (dried) for garnish

Method:

Wontons:

1. Chop all seafood elements finely as this is for the wonton stuffing (no bones for the fish)!

2. 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.

3. 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.

4. 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.

5. I aim for 3 or so wontons per person if you are making as a starting dish.

Broth:

1. 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.

2. 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.

3. Ladle the broth and wontons into a bowl and add the seaweed and shitake mushrooms to garnish.