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Broth with crab wontons
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Preparation:
2 h.
Preparation
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Ingredients
for
4
- For the wonton dough
- 2 cups all-purpose flour
- ½ tsp salt
- 1 egg (beaten)
- ½ cup water
- For the filling
- 1 cup white Crabmeat
- ½ scallion (very finely chopped)
- 1 tsp grated, fresh ginger
- 1 tsp sesame oil
- 1 Tbsp light soy sauce
- 1 tsp Rice vinegar
- Limes (juiced)
- For the broth
- 1 ½ liters chicken stock (or fish stock)
- 2 Tbsps dark soy sauce
- 1 Tbsp Rice vinegar
- 1 Tbsp sesame oil
- 2 red chili peppers (halved lengthways)
- To garnish
- 8 Thai Basil (finely shredded)
Preparation steps
1.
Mix the flour, salt, egg and water in a mixing bowl until you have a smooth dough. You may need to add a little more water but be careful the dough doesn't become too wet.
2.
Turn the dough onto a floured board and knead for 10 minutes then place in a clean bowl, cover and leave to rest for 30 minutes.
3.
Mix all the ingredients for the filling in a bowl and set aside. Place all the ingredients for the broth in a large pan, bring to a boil and simmer for 15 minutes then turn off the heat and let the broth infuse.
4.
Divide the dough into two and roll each piece on a floured board into a cylinder about 2.5cm / 1" diameter. Cut each cylinder into slices about 2.5cm / 1" thick and roll each piece of dough into a circle about 12cm / 5" diameter.
5.
Place a small spoonful of the filling onto each dough circle, moisten the edges with a little water and fold over the dough to make semi-circular wontons. Press the edges together gently to make a good seal.
6.
Bring a large pan of water to the boil and cook the wontons in batches for 3-4 minutes or until they float to the surface. Remove the wontons from the pan with a slotted spoon and place in serving bowls.
7.
Bring the broth back to the boil then spoon it over the wontons and garnish with the shredded basil leaves.
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