crispy crab and ginger dumplings

  • 500g picked cooked crab meat+, drained 
  • ¼ cup (60ml) oyster sauce 
  • 2 tablespoons chopped garlic chives 
  • 2cm piece (10g) ginger, peeled and finely grated 
  • ½ teaspoon ground white pepper 
  • 24 wonton wrappers 
  • vegetable oil, for deep frying 
  • soy sauce and hot chilli sauce, to serve
  1. Place the crab, oyster sauce, chives, ginger and white pepper in a bowl and mix to combine. 
  2. Place the wonton wrappers on a clean benchtop dusted with rice flour and brush the edges of the wrappers with water. 
  3. Place 1½ teaspoons of the crab mixture into the centre of each wonton wrapper and fold in each corner, slightly overlapping, to form an envelope. 
  4. Heat the oil in a saucepan over high heat until temperature reaches 180°C (350°F) on a kitchen thermometer. Cook the dumplings, in batches, for 2–3 minutes or until golden. Drain on absorbent paper. Serve with soy and hot chilli sauce. Makes 24.

+ You can buy fresh or frozen picked crab meat from your fishmonger.

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