Ingredients

8 dried whole shiitake mushrooms 750 ml just boiled Water 2 tablespoons groundnut oil 4 raw, large unpeeled King Prawns Small knob galangal or fresh root ginger, peeled and sliced 2 Stalks Lemongrass bruised and cut into 5cm slices 4 Kaffir Lime leaves 2 banana shallots peeled and sliced 1 red birds eye chilli deseeded and sliced 2 Cloves Garlic peeled and sliced Small handful fresh Coriander root roughly chopped (from the base of a large, fresh bunch of coriander) 500 ml good vegetable or fresh chicken stock 50 g Glass Noodles mung bean vermicelli 1½ teaspoons Thai Fish sauce to taste 2 small pak choy trimmed, washed and leaves separated Salt ground white pepper fresh coriander leaf to garnish fresh Lime to serve For the wontons 2 fresh king Scallops shelled, washed, coral discarded and flesh finely diced 4 canned water chestnuts drained, rinsed and finely diced 1 spring onion trimmed and finely chopped ¼ teaspoon tamari Soy sauce ¼ teaspoon toasted Sesame Oil 2 teaspoons finely chopped fresh Coriander 8 wonton wrappers thawed if frozen Salt to taste ground white pepper to taste A little lightly beaten egg white to seal the wontons

Description

Place The Mushrooms In A Large Bowl And Pour Over The Just-boiled Water. Set Aside For 30 Minutes. Peel The Prawns, Leaving The Tip Of The Tail Intact, And Remove The Dark Vein. Cut Into Large Pieces Or Leave Whole. Put The Prawns In A Bowl, Cover And Chi

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