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Authentic Hong Kong Shrimp Wonton Noodle Soup

Name: Authentic Hong Kong Shrimp Wonton Noodle Soup
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: pork mesh fat; tiger prawns; pork fat; minced lean pork; dried flounder fish powder; Egg; duck eggs; wonton wrappers; wheat flour; Lye water; yellow chives; soup broth

groups2 servingsspeedMediumcountertopsPrep: 60 minsskilletCook: 15 minsscheduleTotal: 75 minsoutdoor_grillBoiled

Allergens:warningGlutenwarningEggswarningFishwarningShellfish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Active Cooking

00:01:08

warningStay safe

Maintain a safe distance and handle with care when frying lard at high temperatures to prevent hot oil splatters from causing burns.

Place 500g of fresh pork mesh fat into a large wok over low heat and render for about 60 minutes, stirring occasionally. Render until liquid fat releases, then continue cooking until the pork fat solids turn golden brown and oil is completely extracted.

local_fire_departmentLow heat, about 60 minutes

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Watch out

Low heat must be maintained throughout rendering

using high heat will burn the oil and impart a bitter burnt flavor

Ingredients:pork mesh fat (500 g)

Tools:spatulawok

Active Cooking

00:01:44

warningStay safe

Wash hands thoroughly after handling raw meat and raw seafood to prevent cross-contamination.

In a large basin, combine 350g fresh peeled shrimp, 100g fat pork dice, 50g minced lean pork, 15g flounder powder, and 2 chicken eggs. Knead and slap the mixture vigorously by hand in one direction until well combined, then continue slapping until the paste becomes sticky, gelatinous, and springy.

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Watch out

The filling must be slapped forcefully in one direction to develop elasticity

insufficient mixing will result in a loose filling without springiness

Ingredients:tiger prawns (350 g)pork fat (100 g)minced lean pork (50 g)dried flounder fish powder (15 g)Egg (2 piece)

Tools:mixing basin

Active Cooking

00:02:44

Place 1 wonton wrapper flat on your palm, spread filling using a bamboo spatula, and add 2 whole shrimp. Lightly fold and squeeze the edges together to enclose the filling into a classic goldfish shape. Repeat for 30 wonton sheets.

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Watch out

Gently pinch the wrapper to seal

squeezing too tightly will cause the skin to burst during boiling

Ingredients:wonton wrappers (30 piece)tiger prawnspork fatminced lean pork

Tools:bamboo spatula

Preparation

00:03:56

warningStay safe

Keep hands and fingers at a safe distance from rolling pins and rollers when operating dough pressing machinery.

Mix 2 chicken eggs, 2 duck eggs, and 1 tbsp lye water in a bucket, then combine with 500g wheat flour into a rough dough. Pass through dough press rollers repeatedly until smooth, then press three more times until paper-thin and slice into fine egg noodles.

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Watch out

Lye water ratio must be measured accurately

adding too much will make the noodles taste harsh and bitter

Ingredients:Egg (2 piece)duck eggs (2 piece)Lye water (1 tbsp)wheat flour (500 g)

Tools:dough roller machine

Preparation

00:06:18

Quickly portion fresh noodles by hand into neat strands and roll them into loose noodle balls. Weigh each portion on a scale to ensure a precise weight of two taels (approx. 75g) per bundle.

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Watch out

Handle noodle strands gently when portioning

pulling hard will break the delicate noodles

Tools:scale