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| 27/2/2007 |
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Prawn Dumplings Soup (Sui Kow Thong) Recipe by Amy Beh
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Ingredients
Filling
150g fish paste
75g shelled prawns
30g water chestnuts, chopped
15g finely chopped carrot
2 medium dried Chinese mushrooms, soaked to soften and diced
1 tbsp chopped spring onion
1 tsp chopped red chillies
Seasoning
3/4 tsp salt or to taste
1/2 tsp sugar or to taste
1/4 tsp pepper
Dash of monosodium glutamate
1 ½ tsp sesame oil
3/4 tbsp cornflour
Soup stock
2 chicken carcasses, cleaned and chopped
300g lean pork, sliced
100g anchovies (ikan bilis), rinsed
200g yam bean, chopped
2 litres water
Method
Combine fish paste, prawns and the rest of the ingredients in a mixing bowl. Stir until mixture turns sticky. Add seasoning to mix until well combined.
Take a piece of wrapper and add a tablespoon of filling in the centre.
Fold into a half moon and pleat the edges. Repeat with the rest of ingredients and wrappers.
To prepare the soup stock: Blanch the chicken carcasses and lean meat in boiling water for 2 to 3 minutes. Dish out and rinse.
Bring water to a boil in a deep stockpot. Add chicken carcasses, pork, anchovies and yam bean and cook to a boil.
Reduce the heat and simmer over a gentle low heat for 1 to 1 ½ hours. Strain the stock and discard the rest of the ingredients. Add salt to taste.
Bring the strained stock to boil again and put in the dumplings. Cook until the dumplings float. Dish out and serve with a sprinkling of chopped spring onion. Add a dash of sesame oil for extra flavour.
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