Fried Seafood Wontons
- 1 packet
Wonton wrapper 12 x 12 cm (approximately 5 inches x 5 inches)
- 400 grams
fish fillet (Cod or redfish)
- 2 tablespoons
- 150 grams
freshly ground Pepper
- 100 grams
Cut the fish fillet into small pieces. Add together with lemon juice, crème fraîche and 1 egg white into a blender and pulse, being careful not to puree. Season with salt and pepper to taste.
Rinse and finely cut scallions. Add together with the crab to the fish stuffing.
Lay out dough sheets and brush with remaining egg whites.
Pipe 1 tablespoon of the filling into the middle of each dough square. Baste the edges with eggwhite and press edges together above the filling to form a packet. Repeat to form a total of 12 wontons.
Heat frying oil to 175°C (approximately 350°F). Oil is hot enough when a wooden spoon dipped into the oil creates rising bubble. Fry the wontons until golden brown. Drain on paper towels.
For the lemon sauce, stir lemon juice and zest together with the dill, creme fraiche and yogurt and season with salt, pepper and sugar to taste.
Serve wontons hot with lemon sauce on plates and garnish with frisee lettuce.