Appetizer

Crispy Soft-Shell Crab Wonton with Coconut-Curry Emulsion & Thai Chili Oil

Name: Crispy Soft-Shell Crab Wonton with Coconut-Curry Emulsion & Thai Chili Oil
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 whole soft-shell crab (about 3 oz), cleaned and halved; 1 tbsp fish sauce; 1 tsp lime juice; Pinch of white pepper; 8 square wonton wrappers (rice paper wrappers if gluten-free); 1 egg white, lightly beaten (for sealing); Neutral oil for panfrying (about 3 tbsp); For the coconut-curry emulsion: ½ cup full-fat coconut milk; 2 tbsp fish stock or chicken stock; 1 tbsp red curry paste; ½ tsp fish sauce; ½ tsp palm sugar; 1 tbsp neutral oil; For the chili oil: 2 tbsp neutral oil; 2 Thai red bird chiles (or ½ tsp dried red chili flakes); 2 garlic cloves, minced; ½ tsp fish sauce; Thai basil leaves, for garnish; Lime wedge

A genuine show-stopper: hand-folded crispy wontons enveloping tender soft-shell crab, panfried until golden and shattered, then plated on a bed of silky coconut-curry emulsion, drizzled with an aromatic Thai red chili oil. The wonton skin crackles, the filling is tender and briny, the sauce is luxurious and warm—a true restaurant-quality appetizer that demands technique and focus.

766calper serving 8gprotein 50gcarbs 62gfat 30min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this