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Ingredients
(Serves 4-6)
300g crab meat
1 small red chilli, finely chopped
2 tbsp mild chilli sauce
100g finely chopped Savoy cabbage
½ red capsicum, finely chopped
½ Spanish onion, finely diced
1 egg yolk
(Baking paper lined steamer baskets)
Dipping sauce
½ cup whole egg mayonnaise
1 tbsp chopped chives
1 tbsp horseradish cream
Splash of white balsamic vinegar
1 egg white
1 pack of wonton papers
Method
Combine all ingredients (except egg whites and won ton skins) into a large bowl and massage together.
Place 1 tbsp of mixture into the centre of each won ton skin, brush the edges with egg white and fold in the edges to form a small parcel and pinch the edges together to seal.
Steam for 4-6 minutes then serve with dipping sauces.
Fish stock (can be made from leftover shells)
Place all the crab shells into 3 litres of boiling water with a lid for 45 minutes.
Remove the lid add ½ a head of garlic and simmer for about 1hour.
Allow to cool, remove shells.
Use immediately or freeze for up to 3 months.
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