Finely dice the prawns and place them in a
bowl. Add the crabmeat, water chestnuts, spring onion, chili, ginger
and egg white. Season with salt and pepper and stir well. Place a
wonton wrapper on a board. Put about 1 tsp of the filling just above the
centre of the wrapper. With a pastry brush, moisten the edges of the
wrapper with a little of the egg yolk. Bring the bottom of the wrapper
up over the filling. Press gently to expel any air, then seal the
wrapper neatly in a triangle.
For a more
elaborate shape, bring the two side points up over the filling, overlap
the points and pinch the ends firmly together. Space the filled wontons
on a large baking sheet lined with greaseproof paper, so that they do
not stick together. Half fill a
large saucepan with water. Bring to simmering point. Add the filled
wontons, a few at a time, and simmer for 2-3 minutes. The wontons will
float to the surface. When ready the wrappers will be translucent and
the filling should be cooked. Remove the wontons with a large slotted
spoon, drain them briefly, then spread them on trays. Keep warm while
cooking the remaining wontons.
Make the
coriander dressing by whisking all the ingredients together in a bowl.
Divide the wontons among serving dishes, drizzle with the dressing and
serve garnished with a handful of coriander leaves.
Serves 4
These tasty prawn and crabmeat wontons are
spiced with chilli and ginger, and served with a spicy sauce.
