Chilli crab wonton bombs
These flavour-packed Asian pastries make for a sophisticated starter - or scale up the recipe to serve as party food. For this recipe, you’ll need a heatproof steamboat basket and a deep-fat fryer.
Ingredients
- Soy Sauce30 ml
- Sesame oil10 ml
- Rice wine50 ml
- Lime leaves3 ცალი
- Vegetable Oil (for frying)100 ml
Instructions
7 steps- 1
To make the Singapore chilli sauce, in a saucepan sauté the garlic, chilli and ginger until fragrant.
- 2
Add all the remaining sauce ingredients to the pan along with 250ml/9fl oz water and gently simmer until the sauce reduces slightly. Take off the heat and allow to cool.
- 3
To make the chilli crab, in a bowl mix the brown and white crab meat together with 3 tablespoons of the Singapore chilli sauce.
- 4
Place the wonton pastry into a heatproof steamboat basket and plunge into the deep fryer for 5 seconds, allowing the pastry to puff up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- 5
Fill each pastry cup with the crab meat.
- 6
In a bowl, mash the avocado with the lime juice and a pinch of sea salt.
- 7
Serve the wontons with the mashed avocado, crispy shallots, coriander and a wedge of lime. Add a slice of red chilli to each bomb.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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