125g cooked and peeled crayfish tails, coarsely chopped
125g crab meat
salt and black pepper to taste
500g wonton wrappers
1 egg, beaten
475ml vegetable oil for frying
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Method Prep:30min › Cook:20min › Ready in:50min
Cook the bacon in a saucepan over medium heat until the bacon is limp, about 3 minutes. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape the onion and bacon mixture into a mixing bowl, and stir in the cream cheese, hot sauce, Worcestershire sauce, dill and crayfish tails. Gently fold in the crab meat, then season to taste with salt and pepper.
To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the seafood filling onto the centre of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with the beaten egg. Fold each corner of the wrapper over the filling, and press together over the centre of the won ton. Press the edges together to seal.
Heat oil in a deep-fryer or large saucepan to 175 degrees C.
Fry the wontons in the hot oil until they turn golden brown and float, about 2 minutes. Drain on a kitchen paper-lined plate before serving.