Matt Tebbutt’s aromatic crab broth with chicken and crab wantons on Saturday Kitchen.
The ingredients are: 600ml chicken stock , 300g crab shells, broken up , 3 tbsp soy sauce , 1 tsp caster sugar , 2 star anise, whole , 2 tbsp mirin (or dry sherry) and ½ bunch fresh coriander, leaves and stalks torn.
For the crab wontons: 150g chicken breast mince, 200g fresh white crabmeat, shells reserved for stock, 1 tsp peeled and finely chopped ginger, 1 garlic clove, finely chopped, 1 tbsp sesame oil , 1 packet wonton wrappers, salt and freshly ground black pepper, to taste.
To serve: 3 spring onions, thinly sliced , 1 tbsp finely chopped dill sprigs and 1 red chilli, thinly sliced.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.