Chinese new year got me thinking about dim-sum. As a general rule I’m not a big fan of Chinese food, my taste buds are firmly anchored in Southern Asia. Having said that though, I do love dim-sum, ever since we ate ‘proper’ dim-sum in Hong-Kong. Anything where you can experience so many tastes and textures in one meal is a winner as far as I’m concerned.
Since moving to America I have discovered something called crab Rangoon, crab and cream cheese deep-fried in wonton wrappers. Not in any way authentic but so good and quite obviously so bad too.
Because I love Thai food so much I added some curry paste to the filling and I also baked mine rather than frying them, in a (probably vain) attempt to make them a bit less bad for me.
Make sure that you don’t let the wonton wrappers dry out, keep them under a damp tea towel, whilst you’re working. Don’t be tempted to overfill them either or they will only burst open in the oven.
You can fold them anyway that you like but I’ve tried to explain the way that I did it as well as I can. You can also add more curry paste if you like them a bit more spicy.
24 wonton wrappers
100g cream cheese
100g white crab meat
1 tsp red or yellow curry Thai paste
1 tsp palm sugar
1 tsp dark soy sauce
zest of 1 lime
2 tsp chopped coriander
Pre-heat the oven to 220°c.
Give the cream cheese a good stir to soften it up before blending in everything but the coriander and crab.
Carefully fold these through.
One at a time, take a wonton wrapper, put one teaspoon of the filling in the middle off it. Moisten the edges of the wrapper with a finger dipped in water and fold the wrapper in half diagonally, firmly pressing the edges together to seal it.
Moisten the corners and fold them across each other and give them a little pinch together.
Brush both sides with melted butter and lay them out on a baking tray.
Bake for 15-20 minutes, until they are nicely browned. I serve mine with a dipping sauce made from a 50/50 mix of soy and sweet chili sauces.