20 wonton wrappers
100g (3.5 oz) crab meat
100g (3.5 oz) cooked, peeled and deveined prawns, roughly chopped
1 eschallot, finely chopped
4 makrut lime leaves, de-stemmed, finely sliced
1 tbsp finely chopped ginger
3 tbsp finely chopped coriander (stems and leaves)
2 tbsp shredded coconut, toasted
finely grated peel of 1 lime
½ tsp chilli flakes (or to taste)
2 long red chillies, finely sliced
vegetable oil for frying
Tamarind dressing:
¼ cup brown sugar
¼ cup tamarind puree*
1 tbsp fish sauce
juice of 1 lime
For the tamarind dressing, place the brown sugar, tamarind and fish sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar dissolves. Remove from heat. Allow to cool slightly, then stir through the lime juice. Set aside until ready to serve.
For the wonton crisps, use a round cutter (about 5-6cm/2inches) to cut wonton wrappers into bite-sized circles. Pour enough oil into a heavy-based saucepan to reach a depth of about 10cm. Heat to 180°C (when the oil is ready a cube of bread turns golden-brown in 15 seconds). Cook wonton circles in batches of one or two for about a minute or until they turn a light golden colour. Use tongs to flip the circles over and help keep their shape while cooking. Drain on paper towel. Allow to cool and store in an air-tight container until ready to serve.
In a large bowl, combine crab, prawns, eschallot, makrut lime leaves, ginger, coriander, coconut, lime peel and chilli flakes. When ready to serve, toss the seafood mixture with the lime and tamarind sauce. Spoon the mixture onto the wonton crisps. Top each with a slice of chilli and serve.
Notes:
– Tamarind puree is available in the Asian aisle of most major supermarkets.
Tips & Tricks:
– You can make the tamarind dressing and wonton wrappers up to a day ahead. Make the seafood mixture on the day but dress with the sauce just before serving.
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