Sunday, 16 March 2014

Homemade Wan Tan Soup


WAN TAN PARCELS
(makes approximately 20 parcels)
Pork, minced
Prawns, minced
Light Soya Sauce, to taste
White Pepper Powder, to taste
A little Cornflour
Wan Tan wrappers
A little Water

Wan Tan Soup
(serves 4)
1 Chicken stock cube
3 rice bowls of Water

Chives, chopped
More Water

Making the Wan Tan Parcels
Mix the Minced Pork, Minced Prawns, Light Soya Sauce, White Pepper Powder and Cornflour together in a bowl until well combined. Set aside.

Place a square Wan Tan wrapper on a clean, dry chopping board with a point facing upwards. Place a small teaspoonful of mince mixture in the middle. Wet the top edges with a little water and fold into a triangle. Press gently on the seams to ensure it is secure. Set aside. Do the same until all the mince mixture is used up.



Cooking the Wan Tan Parcels
In a saucepan, boil some water. Place Wan Tan parcels one at a time into the boiling water. Cook just until it floats to the top. Remove immediately and drain off the water. Set aside. 

Cooking the Wan Tan Soup
In a another saucepan, boil some water with the Chicken stock cube. Once the stock cube has dissolved, add in the drained Wan Tan parcels. Add some White Pepper Powder and a drizzle of Sesame Oil. Boil for a minute. Turn off the heat and sprinkle in the chopped Chives. Pour into a serving bowl and serve immediately while piping hot on its own or with Wan Tan Mee.

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