Wonton with pork and crab, and nuoc cham (dipping sauce)
It's fairly common to make wonton with pork and prawns — but that wouldn't do at all here. So we're making ours with crab 🦀
Ingredients
For the wonton with pork and crab
- g Minced pork
- tsp Salt
- g Picked crabmeat
- Garlic clove
- Red chilli (finely chopped)
- tsp Ginger, grated
- tsp Chilli sauce
- tbsp Salty soy sauce
- tbsp Rice vinegar (or use lime juice)
For the nuoc cham
- tbsp Ginger
- Lemongrass
- Thai chillies
- lump of palm sugar
- Lime
- tbsp Fish sauce
- ml Warm water
Instructions
Wonton
Put the minced pork and salt in a bowl or a food processor and work the mixture until it's sticky.
Add all the other ingredients apart from the crab.
Keep working the mixture until all the ingredients are evenly distributed.
Fold in the crab so it's evenly distributed through the whole mixture.
Cover the mixture with cling film pressed right down onto its surface and chill for at least 40 minutes.
Fill the dumpling wrappers of your choice with the mixture.
Cook the dumplings in salted water for about 2 minutes.
The dumplings should be springy and bouncy.
Nuoc cham sauce
Finely chop the lemongrass and chilli.
Grate the garlic, ginger and lime zest on a microplane. Grate the palm sugar on a microplane too. Pound it all well in a mortar.
Squeeze in the lime juice and add the fish sauce. Then add the water and mix well.
Taste the sauce and add more palm sugar if you like.
It should be salty and hot, with a good balance between acidity and sweetness.
If you don't have a mortar, you can blitz everything together with a stick blender.
For the wonton with pork and crab
For the nuoc cham
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