Chilli crab wonton bombs recipe
 These flavour-packed Asian pastries make for a sophisticated starter – or scale up the recipe to serve as party food. For this recipe, you’ll need a heatproof steamboat basket and a deep-fat fryer. 50g/1¾oz pasteurised white crab meat25g/1oz pasteurised brown crab meat 50g/1¾oz pasteurised white crab meat 25g/1oz pasteurised brown crab meat 22.5g/¾oz garlic, puréed105g/3¾oz long red chillies, puréed60g/2¼oz fresh root ginger, puréed225g/8oz sweet chilli sauce25g/1oz caster sugar40g/1½oz soy saucesesame oil, to taste2.5cm/1in piece kombu seaweed58g/2oz Shaoxing rice wine3½ pieces Kaffir lime leaves 22.5g/¾oz garlic, puréed 105g/3¾oz long red chillies, puréed 60g/2¼oz fresh root ginger, puréed 225g/8oz sweet chilli sauce 25g/1oz caster sugar 40g/1½oz soy sauce sesame oil, to taste 2.5cm/1in piece kombu seaweed 58g/2oz Shaoxing rice wine 3½ pieces Kaffir lime leaves 2 wonton wrappers 2 wonton wrappers ½ ripe avocado, peeled and stone removed1 lime, juice onlyhandful crispy shallots½ pack fresh coriander1 red chilli, sliced ½ ripe avocado, peeled and stone removed 1 lime, juice only handful crispy shallots ½ pack fresh coriander 1 red chilli, sliced Method To make the Singapore chilli sauce, in a saucepan sauté the garlic, chilli and ginger until fragrant.Add all the remaining sauce ingredients to the pan along with 250ml/9fl oz water and gently simmer until the sauce reduces slightly. Take off the heat and allow to cool.To make the chilli crab, in a bowl mix the brown and white crab meat together with 3 tablespoons of the Singapore chilli sauce.Place the wonton pastry into a heatproof steamboat basket and plunge into the deep fryer for 5 seconds, allowing the pastry to puff up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fill each pastry cup with the crab meat.In a bowl, mash the avocado with the lime juice and a pinch of sea salt. Serve the wontons with the mashed avocado, crispy shallots, coriander and a wedge of lime. Add a slice of red chilli to each bomb. To make the Singapore chilli sauce, in a saucepan sauté the garlic, chilli and ginger until fragrant. To make the Singapore chilli sauce, in a saucepan sauté the garlic, chilli and ginger until fragrant. Add all the remaining sauce ingredients to the pan along with 250ml/9fl oz water and gently simmer until the sauce reduces slightly. Take off the heat and allow to cool. Add all the remaining sauce ingredients to the pan along with 250ml/9fl oz water and gently simmer until the sauce reduces slightly. Take off the heat and allow to cool. To make the chilli crab, in a bowl mix the brown and white crab meat together with 3 tablespoons of the Singapore chilli sauce. To make the chilli crab, in a bowl mix the brown and white crab meat together with 3 tablespoons of the Singapore chilli sauce. Place the wonton pastry into a heatproof steamboat basket and plunge into the deep fryer for 5 seconds, allowing the pastry to puff up. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the wonton pastry into a heatproof steamboat basket and plunge into the deep fryer for 5 seconds, allowing the pastry to puff up. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill each pastry cup with the crab meat. Fill each pastry cup with the crab meat. In a bowl, mash the avocado with the lime juice and a pinch of sea salt. In a bowl, mash the avocado with the lime juice and a pinch of sea salt. Serve the wontons with the mashed avocado, crispy shallots, coriander and a wedge of lime. Add a slice of red chilli to each bomb. Serve the wontons with the mashed avocado, crispy shallots, coriander and a wedge of lime. Add a slice of red chilli to each bomb.