455 grams peeled and deveined medium prawn, washed and dried
3 tablespoons chives
4 tablespoons chopped fresh ginger
1/4 teaspoon (1 milliliter) sesame oil
24-30 wonton wrappers
4 cups (945 milliliters) water
2 teaspoon (10 milliliters) Dashi granules
3 tablespoons (45 milliliters) miso paste
3 tablespoons soy sauce
2 tablespoons mirin
12 enoki mushrooms, sliced thinly
2 green onions, sliced thinly
2 tablespoons butter
Place prawns in a food processor with chives, ginger, and kosher salt, and blitz until it is pulpy. Do not over mix. Scoop the mixture into a bowl. Add sesame oil and stir.
With a small spoon, place about 15 grams of mixture into each wonton wrapper.
Moisten edge of wonton wrapper and fold over into desired shape.
Cover wontons with plastic wrap and a damp towel until ready to use.
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Add soy sauce and mirin. Place the prawn wontons into the soup to simmer for three minutes. Add mushrooms, green onions, and butter. Simmer gently for two to three minutes before serving. Top with sesame oil as desired.