Spicy Shellfish Wontons Recipe
Serve these tasty wontons that tastes more Thai. Water chestnuts add a light crunch to the crab and chilli filling.

Serves 4
Spicy Shellfish Wontons Ingredients:
225g raw prawns (shrimp) peeled and deveined
115g white crab meat, picked over
4 drained canned water chestnuts, finely diced
1 spring onion, chopped
1 small fresh green chilli, seeded and finely chopped
salt and ground black pepper
coriander leaves, to garnish
20-24 wonton wrappers
1 egg, separated
1/4 tsp grated (shredded) fresh root ginger
For the dressing
1 tbsp chopped pickled ginger
2 tbsp rice vinegar
6 tbsp olive oil
1 tbsp soy sauce
2 tbsp diced red (bell) pepper
3 tbsp chopped coriander (cilantro)

























