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Chilli crab wonton bombs

Chilli crab wonton bombs
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

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.

By Scott Hallsworth

From Saturday Kitchen

Shopping list

Ingredients

For the chilli crab

  • 50g/1¾oz pasteurised white crab meat
  • 25g/1oz pasteurised brown crab meat

For the Singapore chilli sauce

For the wontons

  • 2 wonton wrappers

To serve

Method

  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.