- 1 L chicken stock (or use the reserved stock from the poached chicken recipe*)
- 500 g green prawns
- 1 kg blue swimmer crab (crab meat picked)
- 1 teaspoon Fish sauce
- 2 spring onions
- 50 g Fresh Ginger
- Chinese Wonton Wrappers
- ¼ Small iceberg lettuce
Peel and devein the green prawns. Reserve two whole prawns for each bowl for garnish. Then pulse a hand held blender to chop the rest of the prawns to a fine blend.
Pick out the cooked crab meat and mix with the blended prawn meat. Season with fish sauce
Chop 1 spring onion and 1/2 a teaspoon of ginger to add to the crab and prawn mixture. Mix until well combined.
Place one teaspoon of prawn/crab mixture in the centre of large wonton skin and brush the outer edges with water.
Fold together to form a triangle and then crimp together the edges. Press the edges down with a fork. Repeat this process with all of the prawn/crab mixture.
Bring the chicken stock to the boil and season to taste. Drop in the wontons and poach. After a few minutes, add the two reserved prawns. Then add the chopped lettuce and let it wilt.
Divide the wontons between four bowls and garnish with spring onions and a little chopped ginger
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au