Recipe for Prawn and crab steamed Wontons.

 https://www.jamieoliver.com/recipes/seafood-recipes/prawn-c

TASTY LIGHT BITES

• DAIRY-FREE
 
• GLUTEN-FREE

Ingredients

• 30 wonton wrappers , (roughly 10cm) 
• cornflour , for dusting 
• groundnut oil , or vegetable oil 
• sweet chilli sauce , to serve 
• FOR THE FILLING: 
• 1 thumb-sized piece of ginger 
• 1 clove of garlic 
• 1 fresh red chilli 
• ½ bunch of chives 
• 200 g peeled raw tiger prawns 
• 200 g white crabmeat 
• 2 tablespoons oyster sauce 
• ½ tablespoon sesame oil 

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Method

1. Peel and finely grate the ginger and garlic, then deseed and finely chop the chilli. Very finely slice the chives and prawns, then place it all into a bowl with the crabmeat, oyster sauce and sesame oil. Mix well to combine.
2. Lay the wonton wrappers on a clean work surface and cover with a damp tea towel to stop them drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Spoon 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then bring them up over the filling, pinching them to seal. Place on the flour-dusted tray, then repeat with the remaining ingredients – you should end up with 30 in total.
3. Pour 5cm of boiling water into a wok or saucepan over a medium-high heat and bring to the boil. Cut out a circle of greaseproof paper so it fits snugly into a bamboo steamer, grease one side with oil, then place oil-side up into the steamer. Add the wontons in a single layer (you’ll need to do this in batches), place the basket on top of the pan, cover and steam for 7 to 8 minutes, or until cooked through. Serve with chilli sauce.

• Calories 37 2% 
• Fat 0.3g 0% 
• Saturates 0g 0% 
• Sugars 0.1g 0% 
• Salt 0.35g 6% 
• Protein 3.1g 6% 
• Carbs 5.1g 2% 
• Fibre 0.2g