Crab & Prawn Short Soup


Serves 4


  • 1 L chicken stock (or use the reserved stock from the poached chicken recipe*)

Dumpling Mix

  • 500 g green prawns
  • 1 kg blue swimmer crab (crab meat picked)
  • 1 teaspoon Fish sauce
  • 2 spring onions
  • 50 g Fresh Ginger
  • Chinese Wonton Wrappers
  • ¼ Small iceberg lettuce


Peel and devein the green prawns. Reserve two whole prawns for each bowl for garnish. Then pulse a hand held blender to chop the rest of the prawns to a fine blend.

Pick out the cooked crab meat and mix with the blended prawn meat. Season with fish sauce

Chop 1 spring onion and 1/2 a teaspoon of ginger to add to the crab and prawn mixture. Mix until well combined.

Place one teaspoon of prawn/crab mixture in the centre of large wonton skin and brush the outer edges with water.

Fold together to form a triangle and then crimp together the edges. Press the edges down with a fork. Repeat this process with all of the prawn/crab mixture.

Bring the chicken stock to the boil and season to taste. Drop in the wontons and poach. After a few minutes, add the two reserved prawns. Then add the chopped lettuce and let it wilt.

Divide the wontons between four bowls and garnish with spring onions and a little chopped ginger

As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit

Posted by c55 in : seafood, No Comments on Crab & Prawn Short Soup


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