Scott Hallsworth served up tasty chilli crab wonton bombs on Saturday Kitchen.

The ingredients for the chilli crab: 50g pasteurised white crab meat and 25g pasteurised brown crab meat.

For the Singapore chilli sauce: 22.5g garlic, puréed, 105g long red chillies, puréed, 60g fresh root ginger, puréed, 225g sweet chilli sauce, 25g caster sugar, 40g soy sauce, sesame oil, to taste, 2.5cm piece kombu seaweed, 58g Shaoxing rice wine, 3½ pieces Kaffir lime leaves, For the wontons and 2 wonton wrappers.

To serve: ½ ripe avocado, peeled and stone removed, 1 lime, juice only, handful crispy shallots, ½ pack fresh coriander and 1 red chilli, sliced.

See recipes by Scott in the book titled: Junk Food Japan available from Amazon now.