Wontons with crab and lime leaf

Name: wontons with crab and lime leaf
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Chinese
Ingredients: 20 frozen wonton skins; 1 medium sized egg; 170 g crab in water in a can; 1 shallot; 1 Vanka Kawat deep frozen puree leaves; 1 Red pepper; 1 liter peanut oil; 5 el sweet chilli sauce

It is folding, but then you also have some: delicious Asian snacks.

Ingredients

Kitchen Stuff

1 moist tea towel
1 food processor

Directions

Let the wonton skins defrost. Cover the sheets with a damp tea towel to prevent drying out.
Bring a pot of water to the boil. Cook the egg hard in 8 minutes. Rinse with cold water and peel.
In the meantime, let the crab leak out and press out the excess moisture with the back of a spoon.
Cut the shallot into quarters. Cut the lime leaf into thin strips and then finely.
Remove the stalk from the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Put the crab, shallot and egg in the food processor and grind to a coherent whole.
Scoop the finely chopped pepper and lime leaf and season with salt and pepper.
Place 1 tsp filling in the middle of a wonton sheet. Brush the wonton skin around the filling with water.
Fold the outer edges upwards and press firmly. Press out all the air. So make 19 wontons.
Let the oil in a pan hot and fry the wontons in parts in 1 ½ minutes golden brown and crunchy. Drain on kitchen paper.
Serve with the chili sauce. Yummy! .