Name: Dumplings in lemongrass broth
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 cup water or vegetable stock; lemon grass, thick base of stalk, bruised; 1 birds eye chilli, bruised, plus extra to serve; 12 pack small frozen won tons, thawed; 300 gram green banana prawns peeled; 1 bunch baby buk choy, leaves separated; 100 gram snow peas, trimmed; 1 green onion, thinly sliced; fish sauce, soy sauce, lime wedges, to serve

Dumplings in lemongrass broth

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

6 cup water or vegetable stock

lemon grass, thick base of stalk, bruised

1 birds eye chilli, bruised, plus extra to serve

12 pack small frozen won tons, thawed

300 gram green banana prawns peeled

1 bunch baby buk choy, leaves separated

100 gram snow peas, trimmed

1 green onion, thinly sliced

fish sauce, soy sauce, lime wedges, to serve

Method

1.In a large, heavy based saucepan, combine stock, lemon grass and chilli. Bring to boil on high. Reduce heat to medium and simmer 10 minutes. Discard lemon grass and chilli.

2.Add Won tons to stock. Simmer 3-4 minutes, until just cooked through.

3.Stir prawns, buk choy and snow peas through. Simmer 1-2 minutes, until buk choy wilts and prawns cook through.

4.Divide won tons, prawns and vegetables among 4 serving bowls. Ladle broth over. Sprinkle with green onion and extra chilli.

5.Serve with sauces and lime.

To make your own won tons, fill gow gee pastry with pork mince, seasoned with sesame oil, soy sauce and fresh ginger. If lemon grass is expensive, try the prepared lemon grass in tubes or jars.
Note

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Ingredients

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