Crab and Water Chestnut Wontons

Crab and Water Chestnut Wontons


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Little Chinese style wontons of crabmeat, water chestnuts and corn enclosed in filo pastry and baked. Serve with sweet chilli sauce.

Elaine Russell

Serves: 18 

  • 170g white crabmeat, fresh or tinned
  • 230g sliced water chestnuts, drained and coarsely chopped
  • 300g corn kernels, fresh or tinned
  • 4 spring onions, chopped, green parts reserved
  • 1 tablespoon finely chopped fresh ginger
  • 1 fresh red chilli, seeded and finely chopped
  • 2 tablespoons Chinese rice wine or dry sherry
  • salt and pepper
  • 2 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 6 sheets filo pastry (about 45 x 30cm each)
  • 1 tablespoon sesame seeds
  • sweet chilli sauce to serve

Preparation:50min  ›  Cook:15min  ›  Ready in:1hour5min 

  1. Preheat the oven to 200 degrees C. Combine the crabmeat, water chestnuts, corn, spring onions, ginger, chilli and Chinese rice wine in a bowl and season with salt and pepper to taste. Mix together the canola and sesame oils in a cup.
  2. Stack the filo sheets on top of one another and roll up the sheets loosely, rolling from a short side. Using a sharp knife, cut the roll across evenly into three pieces. Cover two of these shorter rolls with plastic wrap to prevent them from drying out. Unravel the third roll, remove one of the strips and set the rest aside, covered.
  3. Lay the strip of filo flat on the work surface, with a short end nearest to you, and brush with a little of the oil mixture. Place a heaped teaspoon of the crab mixture near the bottom, towards the right-hand corner of the short end, and fold the pastry diagonally over it. Continue folding diagonally, over and over, until you reach the end of the strip, making a neat triangular parcel. Place on a baking tray, seam-side down.
  4. Repeat with remaining strips of filo, uncovering them only when needed, until all of the crab mixture is used.
  5. Lightly brush the tops of the parcels with any remaining oil mixture and sprinkle with the sesame seeds. Bake for 12–13 minutes or until crisp and golden.
  6. Transfer the parcels to a wire rack and cool slightly. Meanwhile, shred the green tops of the spring onions for garnishing, to form ‘brushes’. Serve the parcels warm, on a tray garnished with the spring onion brushes and a small dish of sweet chilli sauce.

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