This recipe for crab dumplings in pea broth gives you a taste of the Far East. Although you may associate won-ton soup with a clear broth, this is more of a vibrant green pea-souper which the won-tons bob about in quite happily. The making of the won-tons themselves, though not difficult, can be a bit fiddly.
Serves 4
Ready in about 1 hour
Per serving:
307kcals
12.6g fat (2.3g saturated)
19.5g protein
27.4g carbs
6.2g sugar
0.4g salt
1. Heat the oil in a large pan over a medium heat. Fry the garlic and onion for 5 minutes, until softened.
Buy won-ton pastry from Chinese supermarkets.
2. Add the fennel seeds, saffron, wine and crab shell. Stir, then add 1 litre water. Bring to a simmer and cook, covered, for at least 45 minutes.
3. Meanwhile, lay the won-ton sheets on a lined baking tray. Beat 1 egg in a small bowl until smooth, and the other into the crab meat. Season. Place a teaspoon of crab into the centre of each sheet and brush the edges with beaten egg. Fold each sheet in half diagonally to create a triangular parcel, and seal the edges. (If you like, brush more egg along the sealed edges and gather the pastry into a parcel.) Chill until ready.
4. Strain the cooked broth into a clean pan and discard the shell. Add the peas, bring back to a simmer and remove from the heat. Cover and set aside for 10 minutes. Blend until smooth. (Strain again for a really smooth soup.) Season to taste.
5. Bring a large pan of salted water to the boil. Add the won-ton and cook for 2-3 minutes, until they rise to the surface. Remove with a slotted spoon. Divide the soup between 4 bowls and top each bowl with 3 dumplings. Add extra-virgin olive oil, if you wish.
© delicious. magazine
Choose a light white, such as an off-dry German Riesling.
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.