My favourite kind of wanton that I cannot find anywhere in Singapore. Why? Because the meat in the wanton in Singapore cannot be seen. Haha… ok… I meant the meat they give outside is sooooo little. And worse of all, some are fatty meat. Hence, the wanton I eat outside is basically wanton skin.
So here I will tell you how I like my wanton to be like:
1. Minced pork with prawns.
2. Wanton skin (get from wet market, not the NTUC one)
3. Ikan bilis
4. Kai lan
5. Water chestnut
Method for soup base:
1. Fry a piece of smashed garlic in the pot.
2. Add in washed and dried ikan bilis into the pot and fry till fragrant.
3. Add water (measure one soup bowl for one bowl, two for two and so on). Bring to boil.
4. Add seasonings (can be salt, chicken powder, mushroom powder, KNOR chicken broth, chicken stocks)
5. Cook vegetables and remove from soup after cooked.
Method for wanton:
1. Season (salt, pepper, soy sauce, mushroom powder) the minced pork with prawns. Add a little corn flour in for the meat to be “smoother” and glued to each other. Give a little mix in the bowl quickly and hard to give the meat a “springy” texture later. Leave it to marinate in the chiller.
2. Add water chestnut for the crunchy feel.
3. Wrap the wanton. Put some water at the sides to glue them up.
4. Cook wanton in soup. It will turn the soup a little yellow. If you do not want a yellow soup, cook in boiling water and then serve with soup.
5. Garnish and put pepper!