Trout & Crab Wontons with Thai Broth & Pok Choi


  • 100g (4oz) trout, skinned and boned
  • 1 egg yolk
  • 1 tbsp cold cream
  • sea salt and freshly ground black pepper
  • 1 tsp snipped fresh chives
  • 1 tsp chopped fresh basil
  • 50g (4oz) white crab meat
  • 50g goats bridge trout
  • 12 wonton wrappers
  • egg wash (made with 1 egg and 1 tbsp milk), to glaze
  • Coriander to garnish

Thai Broth

  • 2 Sticks Lemongrass
  • 20g Galangal Sliced
  • 1 or 2 crushed birds eye chilli
  • 3 pcs Kaffir Leaves
  • 1 tbsp Sweet Chilli Sauce
  • 1 pt Vegetable Stock
  • 2 x 400g can thai gold coconut milk
  • 2 tsp tomato puree
  • 1 tsp palm sugar
  • Coriander Leaves
  • 2 tbsp Fish Sauce
  • 2 tbsp Lime Juice
  • Pak Choi to serve


To make the ravioli, place the trout in a food processor and blend briefly, then add the egg yolk. Next add the cream, season to taste and then blend to a smooth consistency. Place in a bowl and stir in the crabmeat, chives and basil. Lay out the wonton wrappers on a clean work surface. Brush one wrapper with a little of the egg wash. Place a generous spoonful of the crab mixture in the centre of the pastry. Fold over the corner to make a triangle and fold the edges again to seal. Blanch in a pan of boiling salted water for 2 minutes, then remove with a slotted spoon and quickly refresh in a bowl of iced water. Arrange on a tray and chill until needed. Add in the pak choi and remove after a few minutes. Heat stock in a pan, add the lemongrass, galangal, kaffir leaves, lime juice, fish sauce, chilli, coconut milk, tomato puree, palm sugar and sweet chilli sauce. Bring to the boil and let it simmer for a few minutes. Strain into another pot using a sieve.