Crunchy on the outside, creamy and indulgent on the inside – these crispy crab wontons from Kwoklyn Wan are dangerously moreish. Just don’t expect leftovers. “Looking for an irresistible combination of crispy shells and creamy, cheesy crab filling? Then look no further for a symphony of flavour in every bite,” says Kwoklyn Wan. Serves: 4. Preparation time: 15 minutes | Cooking time: 4 minutes. Ingredients:.
24 wonton skins. Vegetable oil. Dipping sauce of your choice. 300g crab sticks, finely chopped. 75g onion, finely diced. 75g carrot, peeled and finely diced. 75g spring onions, finely diced. Pinch of salt. 180-200g cream cheese. Method:. 1. Place all the filling ingredients in a large bowl and mix very well. 2. Separate the wonton skins, then take one skin and place roughly half a tablespoon of filling in the middle. Pinch in the four sides so they meet in the middle, creating a star-like shape.
3. Repeat with the remaining wonton skins and filling. In a wok or deep saucepan, heat seven and a half to 10 centimetres of oil to around 180C, then add the wontons in batches and fry until golden brown and cooked all the way through. This will take around four minutes per batch. 4. Remove the cooked wontons and allow to drain and cool slightly before serving. Serve with your favourite dipping sauce and enjoy.
