How to make nude wonton soup and hairy melon?

How to make nude wonton soup and hairy melon?

So, if you’ve been following on in My Thoughts and Stuff I’ve been making efforts to lose weight. I’ve stopped eating bread, pasta and rice. Mum and Dad told me they recently made wonton for a dinner party and it gave me a real hunger for wonton. The problem is the wrapping. So I thought my best compromise would be to make nude wonton. Just to be clear, making nude wonton doesn’t require me to be unclothed while making it!

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How do you like your hairy melon?

Hairy melon


How to make nude wonton and hairy melon?
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
This is basically wonton soup without the wrapping. I also cooked some hairy melon in some chicken stock. I know Mum makes her stock from scratch but life's too short for all that mucking around.
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • 500 g Pork mince
  • 30 mL Black bean sauce
  • 500 g Raw banana prawns
  • 30 mL Soy sauce
  • 10 mL Sesame oil
  • 2 teaspoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon White Pepper
  • 1 teaspoon Black pepper
  • cup Scotch whisky
  • 2 tablespoons Cornflour
  • 2 Eggs beated
  • 1 Spring onion sliced finely
  • 1 can Water chestnuts chopped roughly
  1. Remove the skin from the pork rashers, cut into pieces and then mince in my Tupperware® FusionMaster mincer

    You can use a food processor or an old-fashioned mincer if you have one

    Tupperware® FusionMaster Mincer and minced pork and prawns Gary Lum
  2. Peel the raw banana prawns and mince some with the pork and cut into small pieces the rest

    Keep the prawn heads and shells for stock or put them in a communal rubbish bin so all your neighbours can share the joy of prawn waste in the warm weather for days on end

  3. Wash and peel your hairy melon and then slice

    Handle your hairy melon gently

  4. Slap the pork into a bowl a few times (my Mum reckons this makes a difference)

    If you're not used to slapping your pork, ask someone who does it regularly

  5. Combine everything (including the whisky) and slap around again (again Mum reckons this is helpful)

    Yep, keep slapping your pork

    Nude wonton ready for mixing Gary Lum
  6. Shape into balls

    Make the balls the size you like

  7. Prepare a stock, preferably with pork bones, e.g., ribs and green Asian vegetables, preferably nice hairy melons
    Cooking nude wonton and hairy melon Gary Lum
  8. Cook for about five minutes per batch
  9. Serve with some of the stock in a bowl
    Nude wonton and hairy melon Gary Lum
  10. Serve with Chilli sauce and soy
  11. Shoot lots of photographs
  12. Eat with a big smile on your face
  13. Do the dishes
  14. Write a blog post


The finished meal in a bowl

Nude wonton and hairy melon Gary Lum
Nude wonton and hairy melon

Photo gallery

This is a gallery of photographs. Click on one of the thumbnails and then scroll through and view each photograph so you can see the steps I took to cook this meal.

Questions and answers

How is the weight loss going?

So far I’ve lost nearly 2 kilograms. It’s been okay so far. I need to continue along this path. I know I tend to eat more on weekends, I just need to be careful.

Is nude wonton as good as clothed wonton?

Well, in my opinion, yes it is. As much as it’s nice to slurp noodles and wrapped wontons, this way I can eat as many as normal but without feeling bloated and full afterwards.

What else can you do with the leftover wonton filling?

You can steam it which is what I will do tomorrow night. Ordinarily, I would eat it with rice but I’ll wrap it in lettuce leaves and enjoy it that way.

How do you prepare hairy melons?

I peeled a nice handful sized hairy melon and cut it into 1 cm thick slices. I simply added the hairy melon slices to the boiling stock. If you’ve never savoured a nice hairy melon I suggest you try one or two.

Could you cook nude wonton while being nude?

Yes, but you need to be careful. There’s a lot of knife work and a lot of boiling water. You don’t want to injure your delicate bits.

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Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

14 Responses

    1. As the melon ages, the outer kin becomes covered in fine furry hairs. You need to be able to touch it to feel the hairs. It’s a funny feeling.

    1. Tonight I took the leftover filling and ‘steamed’ it in a pressure cooker for a few minutes. It was really nice.

  1. Yay for Australian-Chinese cuisine 😀 Really like the photos of the meal making process at the end. Like what you see in a cook book. Dish looks delicious as usual. Good to hear about eating for health and sounds like you are still eating delicious, not comprising on taste 😊 For the first time ever I bought banana prawns. They look like the ones you had 😃😃

    1. Hi there Mabel,

      Thanks very much. Banana prawns aren’t too bad. They are so expensive though because of the white spot viral disease that’s afflicted most of the Queensland prawn farms.

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