Cook with us! Pea and Prawn Wonton in a Tasty Broth

We are so excited to share with you this recipe from the Royal Marsden Cancer Cook Book, with a Little Lifts twist!

Cook this recipe for a perfect tasty light bite, it only takes around 25 minutes (don’t be put off by the long ingredients list, it is just packed full of yummy nutrients!) It serves 4 people and is ‘the perfect antidote to those so-so days’ – Sam Gates.

This light but hearty meal is a wonderful steamy, fragrant and fresh dish with lively ginger and chilli for warmth and flavour. You can always leave out the chilli if you are dealing with a delicate tummy. This dish is recommended after treatment as a healthy and balanced bite to eat.

All recipes from this fantastic cookbook were developed to be nourishing, easy and enjoyable whilst providing helpful advice and support for you both during and after treatment.

This recipe maybe simple but it was really yummy, we can’t wait for you to try it for yourself!

Ingredients (wontons):

20-25 wonton wrappers

100g peas

180g raw king prawns

1 tbsp fresh chopped chives

1 garlic clove

1 tsp fish sauce

1 tsp sesame oil

Ingredients (broth):

1.5 litres chicken stock

3cm piece of fresh ginger

1/4 fresh deseeded red chilli

1 tsp brown sugar

200g green young vegetables

1 tbsp soy sauce

1 tsp sesame oil

1 tbsp fresh chopped chives

Energy 239 kcal/1003 kJ

Protein 17.8g

Fat 2.5g

Carbohydrate 37.6g

Fibre 3.0g

Tip! If you need a high-energy intake for weight gain, then stir in a tablespoon or two of olive oil when the rice has nearly finished cooking

Method:

Mash peas with a potato masher so that they break down but maintain some texture and mix with the other filling ingredients.

For a Little Lifts twist we also puréed our ingredients to create two wontons with different textures!

Pour a small amount of cold water into a bowl.

Take a wonton wrapper and lay it flat, with a wet finger (from the bowl) trace around the edges of the wrapper. This should be a thin, wet line all the way around in order to seal the wonton.

Place one table spoon of the filling in the centre. Now take one corner of the wrapper and pull it across to meet the opposite corner. Gently press the sides together (you should end up with a bulging triangle). Ensure there are no holes in the sides – otherwise the filling will leak out.

Set your wonton to one side and make the next one, repeat until you have used all of your filling mixture.

To make the broth put the stock, ginger, chilli and sugar into a wide saucepan and bring to the boil. Turn the heat down to simmer and carefully slide the wontons into the stock.

Tip: To make sure they don’t stick together, gently drop them into a circle and separate them as you go.

Once they are all in the saucepan, wave stock over the top of the dumplings so that they don’t dry out.

Allow the pan to simmer for a further two minutes. Do not be alarmed if your wontons blow up like balloons – they will deflate, sitting nicely amongst your broth.

Add the chopped vegetables and leave to simmer for a further 2-3 minutes, until they are cooked but still crunchy.

Turn off the heat, stir through the soy sauce and sesame oil. Sprinkle with chopped chives and serve in bowls.

We hope you enjoy this recipe, we would love to share more… so, let us know if you’ve given this a go by tagging us in your recreations on socials @littlelifts_uk on Instagram or Little Lifts on Facebook.

If you’d like to be inspired by more lovely recipes there are more than 150 in the The Royal Marsden Cancer Cookbook.