When wanderlust hits, simply leave Paris behind and dive into the buzzing alleys of Hong Kong… without going anywhere. In Hong Kong à la carte by Davina Chang and Ada Deschanel, published by Solar, you discover a city that lives through its food: shareable dim sum, lacquered meats with addictive aromas, freshly baked pineapple buns, the iconic milk tea… A mix of tradition and modernity that seriously awakens your appetite. And to get you in the mood, here’s a spotlight on this homemade wonton soup featuring juicy shrimp, silky noodles, and fragrant broth. A comforting dish that whisks you straight across the world.
INGREDIENTS TO SHOP
Serves: 4
Prep time: 15 min
Cooking time: 1 h 30 for the broth + 2 min
Rest: 30 min
- 1 pack of thin egg noodles
- ½ bunch of cilantro
FOR THE BROTH :
- 400 g pork shoulder
- 300 g pork ribs
- 5 cm fresh ginger
- 1 bunch of spring onions
- 1 tbsp salt
- 1 tbsp dried fish roe*
- 1 tbsp mirin
- 1 tbsp light soy sauce
*This ingredient can be tricky to find outside Hong Kong. If you can’t get it from an Asian grocery store, simply leave it out.
FOR THE WONTON :
- 16 large raw peeled shrimp
- ½ egg
- 1 tbsp sesame oil
- 1 pinch of salt
- 1 pinch of white pepper
- 16 wonton wrappers
PREPARATION
Prepare the broth :
Place the pork, ginger, the white part of the spring onions, salt, and fish roe in a saucepan, then cover with 2 L of water. Bring to a boil, skim, and let simmer for 1 h 30, half-covered. Strain, then add the mirin and soy sauce.
Prepare the wonton :
Score the back of each shrimp and remove the black vein. Rinse in ice-cold water for several minutes, then drain and pat dry.
Blend the shrimp, beaten egg, sesame oil, salt, and pepper into a smooth paste. Refrigerate for 30 minutes.
Fill each wonton wrapper with 1 spoonful of filling and fold to seal. Drop the wontons into boiling water: they are cooked once they float to the surface (1–2 minutes).
Cook the noodles following package instructions.
Chop the green part of the spring onions.
Divide the noodles among 4 bowls, add 4 wontons and a generous ladle of hot broth to each bowl. Garnish with chopped spring onions and cilantro sprigs.
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