Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Chicken and Prawn Wontons with dry-style noodles from Episode 1...
By: Jackie M
Time: 30 minutes
500g fresh, thin wonton noodles
2 bunches Chinese broccoli
Chicken and Prawn Wontons
200g chicken, minced
200g banana prawns, peeled and minced
8 water chestnuts, minced
1 stalk spring onion, sliced
2 Tbsp packaged fried shallots
½ *chicken stock granules, crumbled
1 ½ tsp sesame oil
½ tsp. pepper
1 pack of 50 wonton skins
1 Tbsp. sesame oil, extra
Wonton Mee Sauce
2 Tbsp minced garlic 2
50ml vegetable oil
50ml soya sauce
50ml sesame oil
50ml thick soya sauce (kicap pekat)
200ml oyster sauce
200ml abalone sauce (or fish sauce)
1 ½ tsp white pepper
For the wontons, combine all filling ingredients, in a bowl and mix well. Place 1 heaped tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make money bags or fold into triangles. Pinch well to seal filling inside.
Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together. Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes. Remove with a slotted spoon, drizzle with sesame oil and serve with Wonton Mee noodles.
Tip: Wonton skins are square, not round, and available in the refrigerated section of Asian grocery stores.
For the noodles, fry garlic in oil until just brown. Strain and discard garlic, reserving oil. In a heavy-based saucepan combine garlic oil with remaining sauce ingredients and simmer until chicken stock granules are dissolved. Set aside to cool.
Bring a large pot of water to the boil. Blanch Chinese broccoli for about 10 seconds and set aside. In
batches, blanch noodles for about a minute, remove with strainer and run under cold water for 3 seconds.
Quickly dip noodles back into the boiling water for 3 seconds then drain.
Toss noodles with a couple of tablespoons of sauce and place on a plate. Repeat with remaining noodles. Serve with the blanched Choy Sum, Chicken & Prawn Wontons and Chicken Char Siew.