Asian

Crab and spinach wontons with ginger, black vinegar and hazelnut

Name: Crab and spinach wontons with ginger, black vinegar and hazelnut
Yield: 4
Cuisine: /asian
Ingredients: 550g English spinach, leaves picked, washed, blanched, refreshed; 200g cooked picked crab meat; 2 eggs, lightly beaten; Pinch ground white pepper; 28 wonton wrappers (from selected supermarkets and Asian food shops); 3 long green shallots, shredded; Nasturtium leaves (substitute coriander), to serve; 20g ginger; 30.00 ml Chinese black (chinkiang) vinegar (from Asian food shops); 20.00 ml caster sugar; 35g hazelnuts; 20.00 ml grapeseed oil; 2 tsp dark soy

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by delicious. team

delicious. team

Oct 05, 2018

“Along with the Katsu Sando, this is our most popular brunch item. It might seem like an odd choice to start the day, but if you think of these wontons as plated yum cha then it makes a lot more sense!” - Ben Sears, Paper Bird, Sydney.

550g English spinach, leaves picked, washed, blanched, refreshed
200g cooked picked crab meat
2 eggs, lightly beaten
Pinch ground white pepper
28 wonton wrappers (from selected supermarkets and Asian food shops)
3 long green shallots, shredded
Nasturtium leaves (substitute coriander), to serve

Ginger and hazelnut dressing

4cm piece (20g) peeled ginger, shredded
1 1/2 tbs Chinese black (chinkiang) vinegar (from Asian food shops)
1 tbs caster sugar
1/4 cup (35g) roasted hazelnuts, coarsely crushed
1 tbs grapeseed oil
2 tsp dark soy

Method

1.

For the dressing, combine all ingredients in a bowl.
2.

To make the filling, use a clean tea towel to squeeze as much moisture as you can from the spinach, then chop. Combine spinach, crab, egg, white pepper and a pinch of salt flakes in a bowl.
3.

Lay 3 wonton sheets on a clean work surface, covering remaining wrappers with damp paper towel. Place 1 heaped tsp filling in centre of each wrapper. Brush edges of wrappers with a small amount of water. One at a time, fold wrappers in half into a triangle, pressing to seal around filling. Bring the wide corners of the triangle around to the front, overlap the corners and press to seal. Transfer to a tray lined with baking paper, cover and repeat with remaining wrappers and filling (wontons can be stored, well covered with plastic wrap and chilled, for up to 2 days or frozen for up to 3 months).
4.

To cook wontons, line a steamer basket with baking paper. Using a sharp knife, make holes at regular intervals in paper to allow steam to pass through. In batches, place wontons, 2cm apart, in prepared steamer. Sit steamer over a wok or saucepan of simmering water. Cover and steam wontons for 8 minutes or until cooked though (steam for 12-14 minutes from frozen). Repeat with remaining wontons. Serve wontons scattered with shallots and nasturtium, with dressing alongside.