Singapore Recipe for Wonton Mee or Kon Loh Mein
INGREDIENTS- 12 to 15 pieces of wonton skins or wrappers
- 3 coils of fresh egg noodles
- 150g choi sum or mustard greens (parboiled & cut into 5cm lengths)
- 1/2 stalk spring onion (chopped)
- slices of Char Siew (Barbeque Pork) (garnish)
- coriander springs (garnish)
- deep-fried shallots (garnish)
Ingredients for Fillings of Wonton
- 90g meat of your choice (minced)
- 45g prawns (minced)
- 30g crabmeat (flaked)
- 1/2 stalk spring onion (chopped fine)
- salt and pepper to taste
- 1/2 tsp cornflour
Ingredients for Wonton Soup
- 600ml water
- 1 chicken stock cube
Ingredients for Suace (each serving portion)
- 1 tsp light soy sauce
- 1 tsp oil
- 1/2 tsp dark soy sauce
- dash of sesame oil
Wonton Wrappers
This is a popular hawker dish from Singapore. If you do not wish to make the wontons from start, you can purchase ready-made ones from the frozen section in your local Asian grocery stores. There's no need to thaw the wontons, just drop them into boiling chicken stock and drain when they float to the surface.
- How to make the wonton filling: In a medium sized bowl, combine all the filling ingredients well (meat, prawns, crabmeat, spring onion, salt & pepper, cornflour)
- Put a spoonful of the mixture in each wonton skin
- Wet edges, fold diagonally and seal by pressing all the edges firmly together
- Repeat till all filling mixture is gone
- In a big pot, boil the water and add the chicken cube
- Add the wontons and cook till the rise to the surface
- Dish out into individual bowls
- Sprinkle with chopped spring onions, cilantro leaves, a little deep-fried shallots
- How to make the wonton noodles: Scald the egg noodles
- Toss each in the sauce ingredients (light & dark soy sauce, oil, sesame oil) in individual plates
- Top with parboiled choy sum
- Serve with a bowl of wonton soup each
- You can also serve this with a side of pickled green chilies
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