6 wontons sit in a pure white bowl surrounded, but not drowned, in a pale broth.
My first taste is the broth. It’s clear, almost like a consommé. The base of this broth is fish stock and at first it‘s a bit strong for my liking. However, after a few spoonfuls you soon grow to like the fishy flavour.
The wontons are lovely. Soft and packed with prawns. Bite into them and the prawn filing is lovely, perfectly seasoned. The wontons are covered in chives and toasted garlic. I’ve never been a fan of the toasted garlic as it tends to dominate the dish.
An interesting introduction to the taste of authentic prawn wonton soup compared to what we get back in the UK.
Words and pictures by @madgie