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Ingredients:
Skinless Chicken Breast . . . 200g
Shrimps . . . . . . . . . . . 200g
Crushed Ginger . . . . . . . . 1tsp
Spring Onions . . . . . . . . 2
Egg . . . . . . . . . . . . . 1x
Oyster Sauce . . . . . . . . . 2tsp
Wonton Skins . . . . . . . . . 1 Packet
Corn Flour Paste . . . . . . . 1 Tbsp
Chicken Stock . . . . . . . . 4 Cups
Cucumber . . . . . . . . . . . ½ Cup
Spring Onion . . . . . . . . . 1
Coriander Leaves To Garnish
Preparation:
Place Chicken, 100 Grams Shrimps, Ginger And Spring Onions In A Food Processor And Process For 2 Minutes, Until A Thick Paste Is Formed.
Add Egg, Oyster Or Soy Sauce And Salt And Pepper, Process Once Or Twice.
Transfer To A Bowl And Set Aside.place 4-6 Wonton Skin At A Time On A Chopping Board.
Moisten The Edges With Water Or Flour Paste And Place ½ Teaspoon Of The Filling In The Centre Of Each.
Fold In Half And Pinch To Seal.
Simmer In Salted Water For 5 Minutes.bring The Stock To Boil, Add Cucumber, Spring Onion And Remaining Shrimp And Simmer For 3-4 Minutes.
Add Wonton And Simmer For 1 Minute.
Pour Into The Bowls And Garnish With Coriander Leaves
You can serve with your family and friends.
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