[Broth]
3 lemongrass
2.25litres fish/chicken stock
1tsp finely grated lime zest
Salt and pepper
Coriander leaves
[Wanton]
350g cooked fresh crabmeat
2tsp extra virgin olive oil
3tbsp finely chopped fresh chives
2tbsp finely chopped fresh chervil
2tbsp finely chopped and squeezed dry shallots
1 1/2tbsp finely chopped fresh coriander
2tbsp finely chopped spring onion
1tsp finely grated lemon zest
1tsp salt
1/4tsp ground black pepper
225g wanton skin
[Steps]
Peel lemongrass until the white centres, crush using a flat knife and cut into 7.5cm pieces.
Bring stock to simmer in a wok, add lemongrass, lime zest, salt and pepper. Leave to simmer for 25mins. Discard lemongrass.
Place crabmeat in a bowl, add olive oil, chives, chervil, shallots, coriander, spring onion, lemon zest, salt and pepper. Mix well.
Place 1tbsp of filling in the centre of the wanton skin. Dampen edges with some water and seal tight. Repeat until filling is used up.
Bring a pan of salted water to boil and poach wantons in it for 1min, or until they float.
Place wantons into a bowl or individual small bowls and ladle broth over. Serve garnished with coriander.