|1 tablespoon||Minced pork|
|1 tablespoon||Water chestnuts|
|2||Spring onions; chopped finely|
|1 teaspoon||Dry sherry|
|Salt and pepper|
|1 large||Wonton wrappers|
|1 teaspoon||Cornflour mixed with tablespoon water|
|2 cups||Chicken stock for poaching|
Place prawns, pork, water chestnuts, spring onions, sherry, salt and pepper in food processor and mix to a paste.
Put in bowl and beat in the egg white until mixture thickens.
Place teaspoon of mixture in centre of wonton wrapper.
Dip finger in cornflour water and run it along the 4 edges of wrapper.
Bring all 4 corners up to a point in the middle and press along each edge to seal.
Poach for 3-4 minutes in simmering stock. Drain and serve with sprigs of coriander.
Converted by MC_Buster.
Per serving: 32 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 3g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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