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Prawn & Crab Wontons

Prawn & crab wontons

Tasty light bites

Prawn & Crab Wontons

50 mins
Not Too Tricky

makes 30

nutrition per serving

Calories

g

Fat

0

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

30 wonton wrappers (roughly 10cm)

cornflour, for dusting

groundnut or vegetable oil

sweet chilli sauce, to serve

For the filling:

1 thumb-sized piece of ginger

1 clove of garlic

1 fresh red chilli

½ a bunch of chives

200g peeled raw tiger prawns

200g white crabmeat

2 tablespoons oyster sauce

½ tablespoon sesame oil

Method

These simple and delicious steamed wontons are the perfect nibbles for feeding a crowd

  1. Peel and finely grate the ginger and garlic, then deseed and finely chop the chilli. Very finely slice the chives and prawns, then place it all into a bowl with the crabmeat, oyster sauce and sesame oil. Mix well to combine.
  2. Lay the wonton wrappers on a clean work surface and cover with a damp tea towel to stop them drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Spoon 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then bring them up over the filling, pinching them to seal. Place on the flour-dusted tray, then repeat with the remaining ingredients – you should end up with 30 in total.
  3. Pour 5cm of boiling water into a wok or saucepan over a medium-high heat and bring to the boil. Cut out a circle of greaseproof paper so it fits snugly into a bamboo steamer, grease one side with oil, then place oil-side up into the steamer. Add the wontons in a single layer (you’ll need to do this in batches), place the basket on top of the pan, cover and steam for 7 to 8 minutes, or until cooked through. Serve with chilli sauce.

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