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    Crab and Ginger Wontons

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    Crab and Ginger Wontons

    Makes: 24


    • 4 sheets filo pastry
    • 25g butter, melted
    • The filling
    • 1 x 170g can white crabmeat, drained
    • 2 salad onions, finely chopped
    • 5mm piece root ginger, peeled and finely grated
    • 1tbsp light soy sauce
    • 50g canned bamboo shoots, drained and finely chopped


    1. Combine all the filling ingredients in a bowl.
    2. Take a sheet of pastry and brush well with melted butter. Mark into six equal squares. Place 1tsp of the mixture into the centre of each square and either gather up the edges to form a moneybag shape or fold over the edges to make parcels. Repeat with the remaining filo pastry.
    3. Deep fry at 190ºC, for about 4 minutes or until they are golden, drain on kitchen paper and serve immediately. (If you don't have a deep fat fryer, fill a wok one-third full with vegetable oil).
    4. Alternatively, to oven bake, brush the outside of the wontons with a little melted butter, place on a greased baking tray and bake in a preheated oven 190ºC, gas mark 5 for 20 minutes or until golden brown and crispy.
    5. The choice of fillings for wontons is endless - try pak choi mixed with salad onions, bamboo shoots and garlic, or for a sweet version mix chopped almonds and walnuts with canned crushed pineapple and honey. Once cooked, wontons can be frozen, then reheated.

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