Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4, as a starter
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the aromatic crab broth
- 600ml/20fl oz chicken stock
- 300g/10½oz crab shells, broken up
- 3 tbsp soy sauce
- 1 tsp caster sugar
- 2 star anise, whole
- 2 tbsp mirin (or dry sherry)
- ½ bunch fresh coriander, leaves and stalks torn
For the crab wontons
- 150g/5½ oz chicken breast mince
- 200g/7oz fresh white crabmeat, shells reserved for stock
- 1 tsp peeled and finely chopped ginger
- 1 garlic clove, finely chopped
- 1 tbsp sesame oil
- 1 packet wonton wrappers
- salt and freshly ground black pepper, to taste
To serve
- 3 spring onions, thinly sliced
- 1 tbsp finely chopped dill sprigs
- 1 red chilli, thinly sliced
Method
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To make the aromatic crab broth, boil the stock in a large pan with the crab shells, soy sauce, caster sugar, star anise, mirin (or dry sherry) and coriander for around 30 minutes.
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Meanwhile, to make the crab wontons, mix together the chicken mince, crabmeat, ginger, garlic and sesame oil. Season with salt and freshly ground black pepper. Lay a wonton paper out and fill with about 1 teaspoon of the filling. Dab the edges with water and pinch together, so they have a frill on the outside and the filling is exposed. Repeat with all the wrappers and filling.
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Boil some water in a steamer and lay some non-stick paper in the basket of the steamer. Add a single layer of wontons and steam with the lid on for around 8 minutes – you may need to do this in batches or on several levels of the steamer.
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To finish the broth, strain through a fine sieve and taste.
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To serve, put the wontons into serving bowls, add the spring onions, dill and red chillies, and finish with crab broth.
