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Number of pax: 8 pax   Cooking duration: 1 hour

Good to Know

Include more vegetables and add less gravy for a healthier serving of this noodle.


4 packets MAGGI® BIG Ayam
1 bunch (200-300g) choy sum (sawi), washed and cut into 2 inches length
1 teaspoon cooking oil
2-2½ litres water (for blanching choy sum, wonton and noodles MAGGI® Heavenly Honey BBQ Chicken fillet slices
For Pickled 
Green Chilies (optional):
5-6 green chillies, thinly sliced
1 cup vinegar
1 teaspoon MAGGI CukupRasa™
2 tablespoons (or to taste) sugar
500-600 ml water (boiling hot)
For Shrimp Wontons 
and Soup:
20 sheets square wonton wrappers
100 g shrimp meat, roughly chopped
2 sprigs 
(additional to 
sprinkle into soup)
spring onion, chopped
1 tablespoon MAGGI® Oyster Sauce
1 teaspoon MAGGI® CukupRasa™
½ teaspoon sesame oil
1 teaspoon corn starch
4 sachets seasoning from MAGGI® BIG Ayam
1½ litres water
For Gravy (mix in a bowl):  
2 tablespoons light soy sauce
2 tablespoons MAGGI® Oyster Sauce
1 tablespoon dark soy sauce
4 tablespoons fried shallot oil (2 shallots, thinly sliced and fried with 4 tablespoons cooking oil)
1 teaspoon sesame oil
½ cup soup from shrimp wonton soup


  1. In a bowl, place vinegar, MAGGI® CukupRasa™ and sugar. Whisk until all the ingredients are well mixed.

  2. In a separate bowl, place the sliced chillies and pour over the boiling water. Leave it aside for 30 seconds and drain and discard the water.
  3. Next, pour the vinegar over the chillies and set it aside for a few hours until the chillies turn olive-green in colour. Now that the chillies are ready, they can be stored in a glass jar in the fridge for up to 2 weeks.
  4. Then, in a medium bowl, mix the shrimps with the spring onion, MAGGI® Oyster Sauce, MAGGI® CukupRasa™, sesame oil and corn starch together. Leave it to marinate for 1-2 hours in the refrigerator.
  5. Using a teaspoon, scoop a spoon full of the shrimp mixture and place it in the middle of each wonton wrapper. Then, lightly moisten the edges of the wrapper with water.

  6. Next, gently fold and seal the wonton wrappers. Repeat the process with the rest of the wonton wrappers.

  7. As the wontons are being prepared, set them on a flour-dusted plate to prevent them from sticking.

  8. When the wontons are done, bring 1 litre of water to a boil in a saucepan. Add in the wontons and let it boil until the wontons float to the surface.

  9. Next, drain and divide wontons into 4 individual bowls.

  10. In the same boiling water, add in a teaspoon of cooking oil and blanch the choy sum – the stems first and then followed by the leaves. Remove, drain and set aside.

  11. Now it’s time to prepare the soup. Boil 1½ litres if water in a saucepan. When the water is boiling away, stir in the seasoning from the MAGGI® BIG Ayam pack.

  12. When it’s ready, turn off the heat and pour the soup equally into the bowls with the wontons prepared earlier. Sprinkle over with the chopped spring onions.

  13. Proceed to blanch the 4 packets of MAGGI® BIG Ayam in hot boiling water for 2 minutes. Drain the noodles and divide it into 4 separate plates. Then, toss in 2-3 tablespoons of the gravy mixture until it’s evenly mixed.

  14. Finally, arrange the blanched choy sum and the MAGGI® Heavenly Honey BBQ Chicken fillet slices on the noodles.

  15. Serve the noodles with the bowl of shrimp wonton soup and pickled green chillies on the side and slurp up all the goodness!

Nutritional Info

Energy 109 Kcal

Protein 14g

Fat 5g

Carbs 2g

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