A few weeks ago I made some Pork Wontons for a soup. They were very tasty but I lamented the fact they weren’t deep-fried – they were made for a low-calorie recipe. Today I intend to make amends, I will fry these Wontons to crispy perfection.
I’m also re-visiting a combination of ingredients that I haven’t had for 15 years – Pork and crab. I had a recipe book which I’m pretty sure was by Ken Hom. In it there was a recipe that was made with Pork Mince and Crab meat mixed with other ingredients, and stuffed back into the crab shell and deep-fried. I cooked it for some friends and it was truly spectacular. When we moved to NZ about 14 years ago, that cookbook got left behind, and no amount of searching has found that recipe on-line. About the closest thing I can find on the internet is a dish called Poo Ja http://en.foodtravel.tv/recfoodShow_Detail.aspx?viewId=205 so I’ve based this recipe on it.
Finding fresh Crab in Queenstown is near impossible, which puts a pretty quick stop to the idea of serving the dish in the shell or using fresh crab meat. Never-mind, that’s where the crispy Wonton comes into play and while not as fancy in the presentation stakes, it looses nothing in the taste department. Pork and crab meat combined with south-east Asian ingredients, skillfully wrapped in Wonton skins and deep-fried until golden and crispy. Sign me up!
1 Tin 170 grams Crab meat
200 grams Pork Mince
1 Tsp freshly grated Ginger
2 Cloves Garlic, crushed
1 Fresh Red Chili, de seeded and finely chopped, or 1 finely chopped dried chili
1/2 Tbsp Light Soy Sauce
1 tsp Sesame oil
1/2 Tbsp Fish sauce
2 tbsp coriander leaves chopped
1 Spring onion finely chopped
Freshly ground pepper to taste
1 small egg
1 tsp lime juice
1 Packet Wonton Wrappers
Vegetable Oil for Deep frying
Your favourite dipping sauce
1. Combine first 13 ingredients in a bowl and mix thoroughly, refrigerate for 30 minutes.
2. Place a teaspoon of the filling in the center of the Wonton wrapper, seal the edges with water, and fold into triangles, removing any air from around the filling. Place the folded wonton or a baking tray lined with parchment paper and continue until all the filling is used.
3. Deep fry in batches until crisp on the outside and cooked on the inside. It should take 3-4 minutes to fry each Wonton. Adjust the oil temperature as required, it should be around 180 – 190 C.
Serve these with your favorite dipping sauce and beer.