Chilli crab wonton bombs

A harmonious blend of spice, sweetness, and freshness—perfect as a sophisticated starter or party showstopper. Golden, crispy wonton shells burst with succulent chilli crab, balanced by the zing of Singapore chilli sauce and creamy avocado.

By Scott Hallsworth
From Saturday Kitchen

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This recipe scores a Nutri-Score D, reflecting its indulgent nature. While the crab and avocado provide nutrients, the deep-fried wonton and sweet chilli sauce contribute saturated fat and sugar, so enjoy as an occasional treat.

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Ingredients

• 50g/1¾oz pasteurised white crab meat
• 25g/1oz pasteurised brown crab meat
• 22.5g/¾oz garlic, puréed
• 105g/3¾oz long red chillies, puréed
• 60g/2¼oz fresh root ginger, puréed
• 225g/8oz sweet chilli sauce
• 25g/1oz caster sugar
• 40g/1½oz soy sauce
• Sesame oil, to taste
• 2.5cm/1in piece kombu seaweed
• 58g/2oz Shaoxing rice wine
• 3½ pieces Kaffir lime leaves
• 2 wonton wrappers
• ½ ripe avocado, peeled and stone removed
• 1 lime, juice only
• Handful crispy shallots
• ½ pack fresh coriander
• 1 red chilli, sliced

Method

1. In a saucepan, sauté garlic, long red chillies, and fresh root ginger until fragrant.
2. Add sweet chilli sauce, caster sugar, soy sauce, sesame oil, kombu seaweed, Shaoxing rice wine, Kaffir lime leaves, and 250ml water. Simmer gently until the sauce reduces slightly, then take off the heat and allow to cool.
3. In a bowl, mix pasteurised white crab meat and pasteurised brown crab meat with 3 tablespoons of the Singapore chilli sauce.
4. Place each wonton wrapper into a heatproof steamboat basket and plunge into a deep-fat fryer for 5 seconds until puffed and golden. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Fill each pastry cup with the crab mixture.
6. Mash the avocado with lime juice and a pinch of sea salt in a small bowl.
7. Serve the wontons with mashed avocado, crispy shallots, fresh coriander, and a wedge of lime. Top each bomb with a slice of red chilli.

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Suggested Wine Pairing

Majestic: The Ned Sauvignon Blanc Marlborough 2023

This lively Sauvignon Blanc brings zesty citrus and tropical fruit, which cut through the richness of the crab and highlight the tang of the Singapore chilli sauce. Its crisp acidity refreshes the palate after every bite.

Tesco: Finest Picpoul de Pinet 2023

With its bright lemon and green apple notes, this Picpoul de Pinet complements the spicy, aromatic crab filling and balances the heat from the chilli, making each mouthful even more enjoyable.

Sainsbury’s: Taste the Difference Vinho Verde 2023

This Vinho Verde offers a gentle spritz and lively acidity, pairing beautifully with seafood and spicy dishes. Its fresh, citrusy profile enhances the flavours of the chilli crab wonton bombs.

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What can you serve with this

1. Asian slaw – its crunch and acidity complement the rich crab and balance the heat.
2. Pickled cucumber ribbons – provide a cooling, refreshing contrast to the spicy filling.
3. Steamed jasmine rice – offers a mild, fragrant base to soak up the extra sauce.
4. Edamame beans – add a healthy, protein-rich side that pairs well with the Asian flavours.

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Nutri-score Health Check

This Nutri-Score D rating reflects the deep-fried wonton wrappers and sugar content in the sauce, balanced by the nutritious crab and avocado. The score is automatically calculated from the ingredients and serves as a guide.

Positive Factors

• Crab meat is high in protein and low in saturated fat.
• Avocado provides healthy fats and fibre.
• Fresh herbs and lime add vitamins and antioxidants.

Negative Factors

• Deep-fried wonton wrappers increase saturated fat and calorie content.
• Sweet chilli sauce and caster sugar add significant sugar.
• Soy sauce contributes sodium.