Seafood Wantons With Coriander Dressing

SEAFOOD WANTONS WITH CORIANDER DRESSING

INGREDIENTS:

225 g raw prawns, peeled and deveined
115 g white crabmeat, picked over
4 small canned water chestnuts, finely diced
1 spring onion, finely chopped
1 small green chili, seeded and finely chopped
½ tsp. grated fresh ginger
1 egg, separated
24 wanton wrappers
Salt and ground black pepper
Coriander leaves for garnishing

FOR THE CORIANDER DRESSING

2 tbsp rice vinegar
1 tbsp chopped pickled ginger
6 tbsp olive oil
1 tbsp soy sauce
3 tbsp chopped fresh coriander
2 tbsp finely diced red pepper

PROCEDURE:

1. In a bowl place the finely diced prawns and picked crabmeat. Add the water chestnuts, spring onion, chili, ginger and egg white. Season and stir the mixture well.
2. Put about 1 tsp of the filling just above the center of the wonton wrapper. Brush the edges of the wrapper with a little egg yolk. Bring the bottom of the wrapper up over the filling. Press gently to expel air, to seal in a triangle.
3. Bring the two side points up over the filling, overlap them and pinch the ends firmly together. On a large baking sheet lined with greaseproof paper, space the filled wontons.
4. Simmer water in a large saucepan. Put the filled wontons a few at a time and simmer for 2-3 minutes. The wrappers will be translucent when cooked. Remove with a slotted spoon and drain briefly. Keep warm while cooking the rest.
5. In making the coriander dressing, place all together the ingredients in a bowl and whisk until thoroughly combined.
6. Put the wontons on serving dishes, drizzle with the coriander dressing and serve immediately, garnished with coriander leaves.