Crispy Crab Wontons is a modern Asian Fusion recipe (from America) for a staple of the Chinese restaurant, the crab wonton made from deep-fried wonton wrappers with a crab, water chestnut and spring onion filling. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Crispy Crab Wontons.
Wontons are excellent either as a starter or for adding to soups. This recipe can be made with either tinned (as here) or with fresh or frozen crab meat.
Ingredients:
175g (6 oz) white crab meat (drained if tinned, thawed if frozen)
50g (1 ¾ oz) tinned water chestnuts, drained, rinsed and chopped
1 small, fresh, red chilli, chopped
1 spring onion, chopped
1 tbsp cornflour (cornstarch)
1 tsp Shaoxing rice wine (or dry sherry)
1 tsp light soy sauce
½ tsp lime juice
24 wonton wrappers
Vegetable oil, for deep frying
Lime slices, to garnish
Method:
For the filling, combine the crab meat, water chestnuts, chilli, spring onion, cornflour (cornstarch), rice wine, soy sauce and lime juice in a bowl. Mix well with a fork.
Spread your wonton skins out on a work surface and divide the filling mixture equally between them, placing it in the centre of the wrapper.
Moisten the edges of the wrappers with a little water then fold them in half to form half-moons. Fold the two pointed sides in towards the centre, moisten with a little water then pinch the ends together to seal.
Heat the oil in a deep fryer, large saucepan or wok to 180-190C (350-375F), or until a cube of bread browns in 30 seconds. Deep fry the wontons in batches for about 2-3 minutes, until golden brown and crips (don’t fry too many as this will cool the oil, making your wontons soggy).
Remove the cooked wontons with a spider or a slotted spoon then drain on kitchen paper. Serve hot, garnished with lime slices.
Click on the image, above to submit to Pinterest.
