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Cantonese Wonton Soup

Prep time: 30 mins
Cook: 20 mins
Servings: 1–2
Total: 50 mins


1 pack of wonton wrappers, around 50
2 lb shell-on medium shrimp (0r 1lb 10oz deshelled)
4 pcs chicken thigh fillet, diced
2 tbsp. garlic, chopped finely
3 tbsp. onions, chopped finely
2 square firm tofu, diced
1 pack Lami Rice Noodle 200g (soaked in warm water for 10 minutes)
1 cup Thai Dancer Pad Thai Stir-Fry Sauce
2-3 pcs eggs
2 cups bean sprouts
1/2 cup chives, cut into 3” strips


     1.On a mixing bowl, pour Sea Chef Shrimp and mix the 2 tbsp. of Shaoxing Wine

  1. Gently add 2 tbsp. corn starch, 1 tsp. salt, sugar, and sesame oil. Add also the 1 tsp. of white pepper powder. 
  2. Pour the egg white in the mixture and combine all the ingredients then set aside. 
  3. Prepare a wrapper and place 1 tbsp. of the shrimp mixture. Flip the corner of the wrapper inward to wrap, the fold the two sides. 
  4. Repeat these steps until you finish the filling or wonton wrapper.
  5. Bring a medium pot of broth to boil and cook the wonton,  then serve the hot soup!