Crab wontons with apple and cucumber salad

Method

1. Mix the crab, ginger, chilli and lime together and season.

2. Brush a wonton wrapper with beaten egg and place a teaspoonful of the crab mixture into the centre. Place another wonton wrapper over the top to make a ravioli-style parcel; gently but firmly press the edges to seal. Repeat until all the crab mixture and wontons are used up.

3. Meanwhile, make the dressing. Whisk the spring onions, lime juice, chilli, soy sauce, sunflower oil, sugar and sesame oil with 1 tablespoon of water and season to taste.

4. Heat the oil in a wok or deep fat fryer to 180C. Deep-fry the wontons for 2-3 minutes, until golden brown and crisp. Drain on absorbent paper.

5. Toss the apples, cucumber, watercress, rocket and red onion with half the dressing.

6. Divide the salad between four plates. Top with the hot wontons, drizzle over the remaining dressing and serve straight away.

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Ingredients

For the Wontons

225g crabmeat
1 tbsp chopped root ginger
1 red chilli, finely chopped
1 lime, zest only
salt and fresh ground black pepper
200g wonton wrappers
1 egg, beaten
corn or sunflower oil, for deep frying

For the dressing

4 Spring onions, finely chopped
1 lime, juice only
1 red chilli, finely chopped
3 tbsp Soy sauce
6 tbsp sunflower oil
1 tsp caster sugar
1 tsp Sesame oil
1 tbsp water

For the salad

2 Apples, cored and sliced
1/2 Cucumber, cut into thin strips
100g Watercress
100g Wild rocket salad
1 small red onion, finely sliced

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