Wonton soup

Wontons

• 1 garlic clove
• 2 cm piece fresh ginger, peeled
• 1 spring onion/shallot, white part only
• ½ - 1 fresh long red chilli, deseeded if preferred and cut into halves (optional)
• 1 sprig fresh coriander leaves, stems and roots, cut into thirds (see Tips)
• 120 g pork mince, broken into pieces
• 120 g peeled raw prawns
• 1 egg, separated
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar
• peanut oil, for greasing
• 20 - 30 wonton wrappers

Broth

• 20 g dried shiitake mushrooms
• boiling water, for soaking
• 2 garlic cloves
• 2 cm piece fresh ginger, peeled
• 2 spring onions/shallots, white part only
• 1 tbsp peanut oil
• 1100 g water
• 1 tbsp Chicken stock paste (see Tips)
• 1 tsp fish sauce
• 1 tsp sesame oil
• 140 g bok choy, thinly sliced
• 35 g canned bamboo shoots, drained
• fresh long red chilli, sliced, for garnishing (optional)