Everyday recipes
Crab and prawn wonton pouches
INGREDIENTS
300g medium green prawns, shelled, deveined, finely chopped
170g can crab meat, drained
3 green onions (shallots), thinly sliced
2 teaspoons sweet chilli sauce
1 teaspoon finely grated ginger
1 garlic clove, crushed
20 wonton wrappers
2 tablespoons water
vegetable oil for deep-frying
sweet chilli sauce, to serve
METHOD
- In a medium bowl, combine prawns, crab meat, onion, sauce, ginger and garlic.
- Place 2 teaspoons of prawn mixture in the centre of each wonton wrapper. Brush wonton edges with water. Gather edges together and twist to seal. Cover with damp paper towel. Repeat with remaining wontons.
- Heat oil in a wok on medium, until a cube of bread sizzles immediately. Deep-fry wontons, in 5 batches, for 2-3 minutes until golden and cooked through. Remove from oil with a slotted spoon. Drain on paper towel. Serve wontons immediately with sweet chilli sauce.
Top tipFor an easy way to form money bags, line mini-muffin pans with wonton wrappers, spoon mixture in and twist wrapper together. Make ahead and chill, covered with a damp paper towel.
