Celebrity chef Jeremy Pang & Spurs players Udogie and Vicario make Pomelo & Crab wontons

Episode 3
New Zealander’s are growing more and more aware of the connection between a healthy diet, good mental health and the importance of learning new skills for brain fitness. Join Jeremy Pang as he shares easy cooking tips with Destiny Udogie and Guglielmo Vicario from the Tottenham Hotspur team.
Full recipe below - enjoy!
Pomelo and crab wonton tartlets.
1 pack of small spring roll pastry
Avocado oil for brushing
300g freshly picked white crab meat (chunky white meat)
1 pomelo (juicy bits picked and pulled apart into chunks)
2 tablespoons crushed roasted peanuts
1 tablespoons ready fried shallots
4 cherry tomatoes, quartered
½ lime
Dressing
2 tablespoons palm sugar
2 tablespoons fish sauce or soy sauce
1 tablespoon tamarind concentrate
2 tablespoons lime juice
1 clove garlic, finely sliced
Pinch of salt
2 red thai Birdseye chillies, split lengthwise
Crispy fried shallots and reserved peanuts for garnish
Picked coriander leaves to garnish
Method
To make the wonton tartlets: lay 3 wontons diagonally on top of each other spraying with a little oil spray between each layer. Repeat until you have filled up all the trays. Air Fry at 180°C for 8-10 minutes until lightly brown and crisp
Peel the pomelo and cut the juicy bits out of each segment and break apart into small, bitesize chunks. Then toast your peanuts for 2-3 minutes in a dry frying pan and crush coarsely.
Using a pestle and mortar, roughly pound your chilli and garlic. Then add your palm sugar, tamarind paste, lime juice and fish sauce to taste. Pound to combine all the ingredients.
Tip: you should be tasting for the perfect balance of sweet, salty, spicy and sour.
Once happy with your dressing, add the tomatoes, ½ of the peanuts, to the pestle and gently bruise by crushing together some more. Next, add the pomelo bits and crab and gently fold everything in together. Garnish with extra roasted peanuts, fried shallots and coriander and then spoon out into each of the cooled wonton tartlets to serve.