1 very fresh stem of lemongrass 100g cooked crayfish tails leaves of 2–3 coriander stems ½ tsp grated ginger 1 egg yolk 1 tsp light soy sauce 1 tsp mirin (sweet rice wine) 4 long chive stalks 4 defrosted wonton wrappers (approx. 10 x 8cm)
Per Wonton: 278 kJ / 66 kcal, protein 7g, fat 3g, carbohydrate 4g
1. Cut the lemongrass lengthways, remove each of the three inner soft layers of stalk, and chop the delicate innermost part very finely. Finely chop 30–35g of the crayfish tails and coriander leaves. Place everything in a bowl with the ginger, egg yolk, soy sauce and mirin, and mix.
2. Submerge the chive stalks in boiling water for 5 seconds, then cool with cold water. Lay the wonton wrappers next to each other on the work surface. Pile the crayfish mix in the centre of each of the wrappers, then form these into small balls and tie together using the chive stalks.
3. Grease the perforated steam container with oil, place the wontons inside, and cook in the steam oven. Settings: Moisture plus / Universal / 8–10 minutes. Add the remaining crayfish tails for the final minute to heat them.
4. Serve 2 wontons each with the remaining crayfish tails.
If you prefer your wontons a little softer, submerge them in boiling water for 15 seconds after steaming. Opened packets of wonton wrappers can be refrozen. Most of the ingredients for the wontons can be found in Asian food stores.