Pork and Chestnut Wonton Soup
dinepic
Makes 30
   250g minced pork
   250g chestnuts, roughly chopped
   2 cloves garlic, chopped
   2 tsp minced ginger
   1 blade lemongrass, white part only, finely chopped
   1 teaspoon fish sauce
   2 tablespoons kecap manis (sweet soy sauce)
   2 tablespoons sweet chilli sauce
   1 spring onion, finely sliced
   1 egg, separated
   1 packet wonton wrappers
   1 litre chicken stock
   1 tablespoon fish sauce
   2 tablespoons Chinese rice wine
   1 tablespoon kecap manis
   2 spring onions, chopped, extra
   3 fresh red chillies, chopped
   Quarter cup chopped chestnuts, extra

   Combine pork, chestnuts, garlic, ginger, lemongrass, sauces, spring onion and egg yolk in a bowl.
   Brush each wonton wrapper with egg white, and place a teaspoon of the pork mixture in the centre. Twist the wrapper to enclose the filling.
   Cook the filled wontons in batches in lightly simmering water for approximately 5 minutes; wontons are cooked as they rise to the surface.
   In a separate saucepan, combine the chicken stock, fish sauce, Chinese rice wine, some spring onion and fresh chilli. Simmer for 2 minutes to blend the broth flavours.
   Place warm wontons into serving bowls, and top with remaining spring onion, chilli and chestnuts. Pour over broth, and serve.
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