Seafood Wontons

Crab & Lobster Wontons served with Hoisin Dip

Ingredients

100 g. lobster meat
100 g crab meat
25 g onion, finely diced
25 g celery, finely diced
25 g carrot, finely diced
50 g chinese cabbage, finely diced
1 tbsp. soy sauce
1 tbsp. corriander, finely chopped
1 tbsp. oyster sauce
1/2 tbsp. fish sauce
1/2 tsp. cayenne pepper
1 pkt wonton skins
1 egg

Method

1. mix all the ingredients (apart from the skins) and leave to marinade for 4-6 hours.
2. fill the skins and shape as desired ensuring the edges are well sealed using the egg.
3. deep fry until golden brown remove from oil with a slotted spoon and drain on kitchen roll.
4. see earlier post for the recipe for hoisin dip.
5. serve pipng hot.