Mince meat and coarsely chop prawns, mix together and marinate. The secret to the genuine HK taste is the dried fish which you dry roast, then pound into powder and add into the meat/prawn mix. They are so delicious, tasty, tender and each morsel fitted perfectly into your mouth. Eat with chilli oil and some spring onions.
Here's Dom eating wantan noodles straight out of the serving dish. The noodles had shrimp roe added and they taste ever so slightly of seafood and its the perfect accompaniment to Wan Tan.
2 comments:
waaah...this reminds me so much of my mom's won ton. She used to make meat wonton and would cook it as a soupy dish and would add noodles too.
Hi Nora - nothing beats Mum's cooking! I have so many lovely childhood memories of Mum cooking and the delicious meals we had.Luv,E.
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