Crab and ginger wonton with a sesame soy dip

One of the Blue Team's dishes from the Croke Park challenge

Ingredients


  • 2” piece ginger, grated
  • 2 shallots, chopped
  • 1 small carrot, chopped
  • 1 spring onion, chopped
  • 1 handful coriander leaves, roughly chopped
  • 0.50 lemon, juiced
  • 1 pck of wonton wrappers
  • cornstarch for dusting
  • brown and white meat from 2 x 1kg brown crabs (see method below)
  • 2 tblsp mayonnaise (see recipe below)
  • oil for frying
  • 1 egg white
  • For the sesame soy dipping sauce: (makes 450ml)
  • ¾ cup soy sauce
  • 3 tblsp dark sesame oil
  • 3 tblsp rice wine vinegar
  • 2 tsp minced fresh ginger
  • for the mayonaisse:
  • 2 egg yolks
  • zest and juice of 1 lemon
  • 300ml sunflower oil
  • for the crabs:
  • 2 x live brown crab around 1 kg ea, placed in freezer for 1 hour before cooking

Method

  1. Blend the ginger, shallots, carrot spring onion, and coriander and lemon juice in a food processor until fine. Tip out into a bowl. Mix through the crab meat and mayonnaise. Season to taste.
  2. Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)
  3. Heat about 1”deep oil in a heavy frying pan, fry the wontons in batches until golden on all sides.
  4. For the crabs:
  5. Bring a large pot of boiling water to the boil. Season liberally w salt, when the water comes to a rolling boil, lower the crab in and cook for 15 minutes. Carefully lift out and leave until cool enough to handle.
  6. Remove legs and claws. Remove head shell. Pick away dead mans fingers. Scrap out any brown meat from head shell. Crack the claws and remove meat.
  7. Crack thigh part of legs and remove meat, save the bottom part for the stock. Cut body in half and remove white meat from body channels.
  8. For the mayonaisse:
  9. Whisk together the egg yolks, lemon juice and zest in a bowl. Slowly add the oil drip by drip, increasing to a steady stream, whisking constantly.
  10. For the dipping sauce:
  11. Stir ingredients together and serve with the wontons


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