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Spanner crab and ginger dumplings with Sichuan chilli oil
GOODFOOD19Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 160 grams crab meat (fresh picked spanner)
- 2 spring onions (finely sliced)
- 5 cms ginger (x 1cm knob, 15g, finely diced)
- 1 tsp. light soy sauce
- 1/2 tsp. white sugar
- 1/2 tsp. sesame oil
- 16 wonton wrappers (fresh round or square, about 8cm across)
- chilli oil (Sichuan, see recipe below)
- 10 grams fresh dill (or picked native sea blite)
- 1 pinch Sichuan pepper (and salt, see recipe below)
- 1 Tbsp. Sichuan peppercorns
- 3 Tbsp. sea salt
- 2 tsp. chilli flakes (dried)
- 1/2 cup vegetable oil
- 2 Tbsp. light soy sauce
- 2 Tbsp. hot water
- 1 Tbsp. rice wine vinegar
- 2 tsp. white sugar
- 1 pinch Sichuan pepper (and salt, see recipe above)
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