CRAB FLUTE
Crab Flute
Serve: 1-2
Ingredients:
120 gram White crab meat
100 gram Mince pork
150ml Oil
1 clove Garlic – finely chopped
1 Spring onion – finely chopped
10 sheet Spring roll square pastry (6 inches)
1 tsp Sugar
1/2 tsp Fish sauce
1/2 tsp Ground black pepper
1/2 tsp Lemon juice
1 pinch Paprika powder
Method
-Prepare the spring roll sheet as instructed on the package.
-Mix the crab meat, minced pork, spring onion, garlic, paprika, fish sauce, sugar, ground black pepper and lemon juice in a mixing bowl.
-Lay the spring roll sheet on a flat surface then put the crab fillings in the middle (length ways). Then roll the sheet.
-Seal the roll by dampening the edges with water. Repeat this process until the fillings are finished.
-Heat the oil in a frying pan. Fry the crab flutes and keep turning until they become golden brown in colour and fillings are cooked (approx 4-5 minutes). Remove the crab flutes and transfer them on to a kitchen towel.
-Serve Crab Flute immediately with sweet chilli sauce or crispy salad as a starter.
*You can cook the delicious Crab Flutes in advance and reheat in the oven nearer to the serving time*
Tip:
-Not sure where to get fresh crabmeat? Don’t panic, I used white crabmeat from a can.
-Do not put too much fillings into a spring roll as you want them to be cooked evenly.
-You can also enjoy the Crab Flute as a garnish on top of noodle soups.
Happy cooking!
