Crab, Chilli and Lime Dumplings in Thai Broth
Light, fragrant and aromatic, this healthy Thai broth is surprisingly filling thanks to the addition of delicious crab dumplings.
Introduction
Here, rice paper discs are far quicker than making a classic gyoza-esque dumpling dough. These may not be the most elegant of dumplings but rolling them up creates layers, which add strength to the fine rice paper and keep all that zingy filling contained once buoyed in the hot broth.
Ingredients
| 1.2 litres (5 cups) | chicken stock |
| ½ | red chilli, plus extra sliced chilli to serve (optional) |
| 2 stalks | lemongrass |
| 4 thick slices | fresh ginger |
| 1 tbsp | Thai fish sauce |
| A squeeze of | lime juice |
| A handful of | Thai basil leaves |
| sea salt | |
| lime wedges, to serve | |
| For the dumplings: | |
|---|---|
| 250g (9oz) | fresh crab meat (all white meat or half brown, half white) |
| 2 | spring onions (scallions), very finely chopped |
| ½ | red chilli, very finely chopped |
| finely grated zest of ½ lime | |
| A small handful of | coriander (cilantro) leaves, chopped |
| 16 | rice paper wrappers (I use 16cm/6¼in discs) |
Method
Put the stock in a saucepan and add the chilli, lemongrass and ginger. Cover the pan and bring to a simmer. Simmer for 20 minutes or so, until the flavours have had a chance to infuse the stock.
Meanwhile, make the dumpling fillings. Combine the crab, spring onions, chilli, lime zest and coriander in a bowl and season with salt.
Fill a shallow bowl with warm water. Take a rice paper disc, dip it in the water for a few seconds, then lay on a board. Spoon a heaped teaspoon of the crab mixture onto one side of the disc, and roll up, tucking in the sides as you go, as you would a spring roll. Repeat to roll 16 dumplings.
Strain the stock, discarding the aromatics, and return to the pan. Add the fish sauce and a squeeze of lime juice. Season to taste – the fish sauce is very salty so you may not need to add any extra salt.
Add the dumplings to the pan, a few at a time, and cook for up to 30 seconds to warm the crab through. Transfer to 4 shallow bowls. Divide the broth between the bowls and add several Thai basil leaves to each bowl. Sprinkle with extra chilli, if using, and serve with lime wedges for squeezing.
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