RECIPE: HOW TO DO CRAB DUMPLINGS IN PEA BROTH

Entertain friends with this wonderful flavoursome and vibrant green pea soup with crab dumplings.

RECIPE CRAB DUMPLINGS IN PEA BROTH

Heat the oil in a large pan over a medium heat. Fry the garlic and onion for 5 minutes, until softened.
Add the fennel seeds, saffron, wine and crab shell. Stir, then add 1 litre water. Bring to a simmer and cook, covered, for at least 45 minutes.
Meanwhile, lay the won-ton sheets on a lined baking tray. Beat 1 egg in a small bowl until smooth, and the other into the crab meat. Season. Place a teaspoon of crab into the centre of each sheet and brush the edges with beaten egg. Fold each sheet in half diagonally to create a triangular parcel, and seal the edges. (If you like, brush more egg along the sealed edges and gather the pastry into a parcel.) Chill until ready.
Strain the cooked broth into a clean pan and discard the shell. Add the peas, bring back to a simmer and remove from the heat. Cover and set aside for 10 minutes. Blend until smooth. (Strain again for a really smooth soup.) Season to taste.
Bring a large pan of salted water to the boil. Add the won-ton and cook for 2-3 minutes, until they rise to the surface. Remove with a slotted spoon. Divide the soup between 4 bowls and top each bowl with 3 dumplings. Add extra-virgin olive oil, if you wish.