Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, my won ton soup with prawns squid & miso base. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for My Won Ton Soup with prawns squid & miso base. I know a little mix up but it still tastes lovely. I had no won ton soup base left so i used the japanese miso base.
My Won Ton Soup with prawns squid & miso base is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. My Won Ton Soup with prawns squid & miso base is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook my won ton soup with prawns squid & miso base using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make My Won Ton Soup with prawns squid & miso base:
- Get 12 Wontons shrimp & Pork
- Make ready 1 pint water
- Prepare 1 sachet Miso base
- Take 1 handful frozen cooked prawns and squid
- Get 1 tbls Oyster sauce
- Take 2 small drops of fish sauce
- Prepare Chop some spring onion for the finish
Download this River Prawn And Squid In Thai Spicy Noodle Soup Served With Crispy Wonton Skin photo now. And search more of iStock's library of royalty-free stock images that features Asia photos available for quick and easy download. In a large bowl, combine pork, prawns, sugar, wine, soy sauce, ginger and a small handful of the chopped spring onions. Place about one teaspoon of the filling at the centre of each wonton wrapper.
Instructions to make My Won Ton Soup with prawns squid & miso base:
- Bring the water to the boil add the sachet of miso then add the frozen wontons.
- Next add the prawns and chopped squid. Then turn up to boil once boiling turn down and simmer
- Add the oyster sauce and drops of fish sauce simmer for 10 - 15 minutes then its ready to serve.
I had no won ton soup base left so i used the japanese miso base. Meanwhile, wash and pat dry the squid. Slice the tubes horizontally into rings or slice and open them out, then halve lengthways and cut a crisscross pattern onto the surface. Place the squid onto a large plate, along with the prawns, making sure any black bits have been removed. Finely grate over the zest of the limes and squeeze over most of.
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