Won Ton Soup

• 175g minced lamb
• 2 tablespoons KRAFT* Super Crunchy Peanut Butter
• 1/2 teaspoon five-spice powder powder
• 2 birds eye chillies, finely chopped
• 4 spring onions, finely sliced
• 20 wonton skins
• 1 litre chicken stock
• 1/2 litre water
• 1 bunch asparagus, trimmed and cut into 3cm lengths
• quarter of red capsicum, thinly sliced

1. Combine lamb, peanut butter and chinese five spice and half quantity of the chilli and spring onions.
2. Place 2 teaspoons of mixture on a wonton skin, brush with water and fold the points together to seal.
3. Bring stock and water to the boil.
4. Add asparagus, red capsicum and wontons, cook for 5 minutes.
5. Garnish with chilli and remaining spring onion.
6. Serve.

lamb, butter, fivespice powder powder, spring onions, wonton skins, chicken, water, lengths, red

Taken from www.kraftrecipes.com/recipes/won-ton-soup-103261.aspx (may not work)