Fish soup with wontons
125g large peeled shrimp
1 tsp chives, chopped
1 clove garlic, finely chopped
1 tbsp vegetable oil
12 wonton skins
1 egg, lightly beaten
850 ml fish stock
175g fish fillets, diced
little chili sauce
red chilies and chives, finely chopped
Slice or chop a quarter of the shrimp into chunks and mix in the chives and garlic. Heat the oil in wok and fry the shrimp mixture for 2 minutes. Remove the wok from the fire and let the shrimp mixture to cool completely.
Put the wonton skins on a worksheet. Spoon a little of the shrimp filling in the middle, brush the sheets tight along the rectangular edges with the beaten egg and fold.Set the formed wontons aside while making the soup.
Place in a pan the fish stock to the boil, then add the fish and the rest of the prawns and cook the broth for 5 minutes.
Transfer the cooked soup flavored with chili sauce, then add the wontons and let the soup boil for 5 minutes. Ladle the soup into bowls and garnish with the chopped chives and Lombok.