Shrimp/Chicken Wonton Noodle Soup

Ingredients:
1 packet wonton skin
1 packet HongKong style noodles
1 spring onion ~ chop (sprinkle)

Filling
225g ground chicken
100g prawn ~ chop roughly
2 tbsp grated ginger
1 stalk spring onion ~ finely chop
1 tbsp Cooking rice wine/Shaoxing rice wine
1-1/2 tsp sesame oil
1 tsp light soy sauce
1-1/2 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper

Soup
1L chicken broth
3 slice ginger
1 stalk spring onion
1 tsp sesame oil
1 tbsp soy sauce

Instructions:

1. Prepare the soup by bring the chicken broth to boil.  Add slice ginger, spring onion, sesame oil & soy sauce.  Bring to boil then simmer for 15 mins.
2. Add minced spring onion, grated ginger, rice wine, sesame oil, soy sauce, salt & white pepper in a large bowl.  Swirl all the ingredients together to form a creamy mixture.
3. Then add ground chicken & chopped prawn; mix well.  Cover and set aside for 15 mins.
4. Place a wonton wrapper on your palm & put about 1 tsp filling in the center of the wrapper.  Brush 2 edges with water.  fold to seal, pressing out air & brush water on one corner & bring corner together; pressing to seal.  Repeat until the filling is used up.
5. Heat up another pot with water.  As soon as it boils, drop all wantons into the boiling water.  Stirring gently so the wantons don't stick together.  Continue to simmer until the wontons are thoroughly cooked & float to the surface.
6. Transfer the wontons out with a strainer & into the chicken soup.
7. Prepare noodles according to packet directions.  Place in a serving bowl with cooked wonton.  Ladle over soup, sprinkle chop spring onion as garnish & serve!

Balance I deep fry