← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 200 g Minced pork
• 100 g Prawns (shrimp), peeled and finely chopped
• 1 tsp Soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Cornflour (cornstarch)
• ¼ tsp White pepper
• 24 thin square wonton wrappers
• 4 tbsp lard or neutral oil
• 4 tbsp Oyster sauce
• 2 tbsp Dark soy sauce
• 2 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 2 tsp Sugar
• 4 tbsp noodle cooking water
• 500 g fresh thin egg noodles (wantan mee)
• 300 g Char siu (Chinese barbecued pork), sliced
• 200 g choy sum, cut into 8 cm lengths
• 1 l light chicken stock, for the wonton soup
• 2 Spring onion, sliced
• 4 tbsp pickled green chillies (optional)

Method

1. Mix the pork, prawns, soy sauce, sesame oil, cornflour and pepper and stir in one direction for 1 minute until sticky. Put a teaspoon of filling in the middle of each wrapper, wet the edges and gather them up into little pouches, pinching to seal.
2. Bring the stock to a simmer in one pot and a big pot of water to a rolling boil in another.
3. Divide the sauce ingredients, except the water, between 4 bowls.
4. Drop the wontons into the simmering stock and cook for 4–5 min, until they float and the filling is cooked through. Keep them warm in the stock.
5. Blanch the choy sum in the boiling water for 1 minute and lift out. Shake loose a quarter of the noodles and boil for 30–60 seconds, until just tender but springy; lift out, dip in cold water for a second, then back into the hot water briefly and drain well. Repeat for each portion.
6. Add 1 tbsp of the noodle water to each bowl, add the noodles and toss hard until evenly coated and glossy.
7. Top with char siu, choy sum and a few wontons, scatter with spring onion and serve with the rest of the wontons in small bowls of soup and pickled chillies on the side.

Tips

• The quick cold dip is the hawker trick for bouncy, non-sticky noodles. Cook one portion at a time so the water stays at a full boil.
• Make a double batch of wontons and freeze them on a tray; cook from frozen for 6–7 min. Contains wheat, egg, shellfish and pork.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen The Meatmen Rasa Malaysia