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Bookmark Recipe

Trout & Crab Wontons with Thai Broth & Pok Choi

Ingredients

    • 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

Main

    • 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

     

Broth

  • 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

Method

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.

Method

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.