Crayfish Wontons on Sorrel Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shallot (s)
- 1 tablespoon rapeseed oil
- 0.5 ½ cup cream
- 1 small potato (s), boiled
- 3 tablespoon butter
- Salt and pepper, whiter
- 1 handful sorrel
- 1 package WanTan leaves (TK)
- 2 egg whites
- 100 g crab meat (crayfish tails)
- 2 tablespoon white bread, diced
- some cream
- 4 nuts (light nuts)
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Finely dice the shallot and sweat it in the oil, add the cream and the potato, mash the potato and reduce everything until creamy. Add the butter, do not let it boil anymore. Season with salt and pepper. Cut the sorrel into small pieces, add and mix the cream just before serving.
- Thaw the wonton leaves. Do not chop the egg white, the crabs, the bread cubes, the light nuts and the cream for the farce too finely in the mixer and season with salt, pepper and chilli. Put a teaspoon of it on each of the pastry sheets, brush the edges with lightly beaten egg white. Seal the wontons in bags and steam them in a steamer over water.
- Serving: Put a mirror of the sorrel cream on each plate and place 3 wontons on each.
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