12 medium king prawns, peeled and deveined
12 gow gee (white) wrappers
2 whole chickens
2 smoked ham hocks
1kg chicken bones
500g chicken feet
100g dried shrimp
100g small dried scallops
2 onions, peeled and cut in half
5 stalks green shallots
1 tsp salt
1 tsp sugar
2 tsp sesame oil
1 tsp potato starch
1l supreme stock
40ml konbu extract
20g white garlic chives, cut into 2cm lengths
12 coriander leaves
A few drops sesame oil
Dried shrimp roe for garnish
In a large stockpot, place chickens, ham hocks, chicken bones and chicken feet.
Cover with water and bring to the boil. Immediately drain and discard water.
Wash the bones, hocks and chickens under running water to remove impurities and wash the pot out of all impurities.
Repeat the process by filling the pot with the washed bones, chickens, etc and cover with water and place on a high heat. Bring to the boil and skim off any impurities that rise to the surface.
Turn down to a slow simmer and add the dried shrimp, scallops, onions, and shallots.
Simmer for approximately 8 hours, skimming occasionally.
Strain and refrigerate. Can be frozen for up to a year and refrigerated for up to 4 days.
Place prawns in a bowl with marinade ingredients. Mix well and set aside to marinate for 20 minutes.
Make wontons by placing one prawn on a gow gee wrapper and moistening edges with a little water. Fold ends up to seal, making sure there are no air pockets.
Bring a deep pot of water to the boil and cook wontons for approximately 3 minutes.
Bring supreme stock to the boil and add seasonings.
Taste and add more salt if necessary.
Divide wontons into 4 bowls.
Bring supreme broth up to boil and pour over wontons.
Garnish with garlic chives, coriander, a couple drops of sesame oil and about a quarter tablespoon of dried shrimp roe.
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