Tacaca (Hot and Sour Soup)

  • DifficultyEasy

For the dumplings

150 grams minced pork
150 grams raw tiger prawns, deveined and finely chopped
1 spring onion, finely chopped
2 teaspoons rice wine vinegar
2 teaspoons cornflour
Sea salt and white pepper
24 wonton wrappers

For the soup

1.5 litres fresh chicken stock
2 red chillies, finely sliced
Thumb-sized piece root ginger, sliced
2 cloves garlic, bashed
150 grams fresh shitake mushrooms, sliced
1 tablespoon cornflour, mixed with 1 tablespoon cold water
6 spring onions, finely sliced
Small bunch coriander, roughly chopped
Juice of 2 to 3 limes
Light soy sauce

First make the dumplings. Combine the pork, prawns, spring onion, vinegar and cornflour in a bowl and season with salt and white pepper. Divide the mixture between the wonton wrappers then wet the edges with a little water, fold and twist to seal. Place on a tray lined with greaseproof paper and transfer to the fridge for 20 minutes until firm.

Meanwhile pour the chicken stock, chillies, ginger, garlic and mushrooms into a saucepan and bring to a simmer. Turn the heat down very low and cook gently for 10 to 15 minutes to infuse the stock. Add the dumplings, bring back to a simmer and cook for 3 to 4 minutes. Just before the dumplings are cooked, stir through the cornflour mixture and cook for a minute until thickened. Remove from the heat, stir through the spring onions and coriander and add lime juice and soy sauce to taste.

Tacaca (Hot and Sour Soup)

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