Wonton in Spicy Broth

Serves 4

Prep time 40 minutes

Cooking time 20 minutes


200g pork mince

1 clove garlic, crushed

1 green shallot, thinly sliced

1 tbsp ginger, grated

1 tbsp oyster sauce

1 tbsp soy sauce, plus extra to serve

1 tsp sesame oil

1pkt wonton wrappers (250g)

Spicy broth

1 ½ L Australia’s Own Organic Salt Reduced Chicken Style Stock

1 tbsp chilli jam

2 tbsps soy sauce

1 tsp chilli sauce

200g thin egg noodles

1 bunch bok choy, washed and chopped

2 shallots, chopped

Coriander leaves to serve

1. Combine wonton ingredients except wrappers in a bowl. Lightly wet edge of one side of each wrapper. Place a heaped teaspoon of mine mixture in the middle of each wrapper. Fold wrapper in half to enclose filling.

2. Heat Australia’s Own Organic Salt Reduced Chicken Style Stock in a medium saucepan with chilli jam, soy sauce, chilli sauce. Set aside on low heat. Add noodles and cook in the broth for 4-5 minutes until tender.

3. Heat a large saucepan of water over high heat until boiling. Reduce heat to medium low. Cook wontons in batches of 8 at a time for 4-5 minutes, or until wontons are floating. Remove. Cook bok choy for 2 minutes or until tender.

4. Divide noodles, wontons and bok choy into bowls, serve with the broth and top with shallots and coriander.