Description

Light flavours and crisp, crunchy textures combine in cucumber and crab canapes.

Ingredients

  • Vegetable oil, to shallow fry
  • 10 wonton wrappers, quartered
  • 200g fresh crab meat
  • 1 Lebanese cucumber, seeded, very finely chopped
  • 2 kaffir lime leaves, finely shredded
  • 2 tablespoons coconut cream
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • Baby herbs, to garnish

Instructions

  1. Heat enough oil in a medium frying pan to reach a depth of 1cm. Place over medium heat. Add 4 wonton pieces and cook for 1-2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining wonton wrappers in batches.
  2. Combine the crab, cucumber, kaffir lime leaves, coconut cream, lime juice, fish sauce and sugar in a small bowl.
  3. Place crab mixture evenly among wontons and top with baby herbs. Place on a serving platter and serve immediately.