Wonton is a well-known food enjoyed by people all around the world. Made popular by the Chinese, wonton can be savoured as a deep-fried crispy appetizer or as fusion tapas, blanche in soups and even as a dish itself in Dim Sum.
The skin is usually use as a wrap but this time, I am eating it as a noodle in tasty home-made soup. It’s lovely either way.
Sometime last month, I was presented with a packet of wonton skin by someone who used to live in Ipoh. Curious as I was, I asked her how she liked it since this packet of wonton skin is irregular in sizes unlike those used for wrapping little spoonfuls of minced meat. I could see the joy on her face as she described her love for this special way of eating wonton skin. “Wonton skin is so soft and smooth, just slips deliciously right in, I can eat a huge bowl in just one seating“
Ingredients (serves 3)
dried wonton skin (sold in Ipoh)
150 gm dried ikan bilis (anchovies)
6 small dried scallops (the same size as a diameter of a pencil)
1 ginger 1″ in length (smashed with skin still intact)
1.5 ml hot boiling water
200 gm minced pork (can be replaced with chicken or beef)
Seasoning for pork balls, a dash of :-
- light soy sauce
- dark soy sauce
- sesame oil
- a pinch of sea salt
- 2 Tbsp pre-toasted bread crumbs
- coriander leaves (chopped finely, optional)
2 handfuls of beansprouts (tail plucked off)
5 leaves of choy sum (flowering cabbage) cut into 2″ in length
2 large red chili (seeds removed, sliced)
lots of fresh garlic oil
Filtered water
sea salt to taste