Crisp wonton tacos with crab
An Asian twist on the taco. Wonton tacos with crab and a lovely chilli mayonnaise.
Ingredients
- hand-picked crab shells' worth of crabmeat (a mix of white and brown)
- Wonton wrappers
- l Neutral oil (for deep-frying)
- Pomelo
- Nori sheets (can be left out)
- Free-range egg
- Egg yolk
- tbsp Mustard
- ml Rapeseed oil
- tbsp Chilli sauce
- tbsp Lemon juice
- Salt
Instructions
Heat the oil to 180°C. Deep-fry the wonton wrappers in batches and drain them on kitchen paper. Season the fried wrappers with salt and pepper if you like.
Strip the membranes off the pomelo so you're left with just the flesh. Tear it into smaller pieces.
Cut the nori sheets into pieces about 9x5cm.
Fill the fried wonton wrappers with nori and crabmeat, and top them with pomelo and chilli mayonnaise.
Chilli mayonnaise
Put all the ingredients in a tall jug or container. They will naturally settle into layers, but that's exactly how it should be.
Put the stick blender right at the bottom, blitz until the mixture starts to thicken, then lift the blender slowly up towards the surface. In 20 seconds you've made mayonnaise.
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