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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Asian Crab & Prawn Wonton Crisps

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A little bit fancy but super easy to make, these crispy wonton canapes are the ultimate party food. You need to do a little bit of fine chopping to make the crab and prawn salad topping, but you can prep everything on the morning of your party and simply assemble the wontons, crab and prawn salad and tamarind dressing to serve.

WATCH THIS RECIPE

ASIAN CRAB & PRAWN WONTON CRISPS

PREP TIME

20 minutes

COOK TIME

25 minutes

SERVES

Makes 20

Ingredients

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 kaffir 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

Steps

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, kaffir 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.

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Notes:

– Tamarind puree is available in the Asian aisle of most major supermarkets.

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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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