Chicken & Shrimp Wonton Soup - cooking recipe

Ingredients

Wontons
32 wonton wrappers
1 teaspoon crushed garlic
2 teaspoons crushed ginger
1 teaspoon sesame oil
3 teaspoons soy sauce
150 g ground chicken
32 shrimp
2 spring onions, finely chopped
Soup
5 cups water
6 teaspoons instant chicken bouillon granules
1 spring onion
1 onion, sliced
2 carrots
1/2 teaspoon chili powder, adjust to taste
1 spring onion, very finely sliced to garnish

Preparation

Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
Combine all the soup ingredients and simmer while you finish the wontons.
Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
Wet the edges of the wontons and fold upwards so it makes a little parcel.
Place the completed wontons onto a large plate dusted with flour so they don't stick together.
Complete all wonton's before starting to cook them.
Bring a large pot of water to the boil.
When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
Take the spring onion garnish out of the water and place a bit on top of the wonton's.
Pour some of the soup over the top of the wonton's and serve.