https://www.copymethat.com/r/e30i2yhlon/spiced-prawn-and-crab-spring-rolls/
148378858
ljdn1bz
e30i2yhlon
2024-12-25 04:32:36
Spiced Prawn and Crab Spring Rolls
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Ingredients
- subheading: Pastry:
- 4 sheets of filo pastry
- flour paste made with 1 tablespoon plain flour and a little cold water
- subheading: Filling:
- 150g king prawns, roughly chopped
- 100g white crab meat
- a little fresh red chilli, finely chopped (either leave the seeds in or remove them!)
- grated zest and juice of half a lime
- about a tablespoon of finely chopped fresh coriander
- about a tablespoon of finely chopped fresh mint
- 1 tablespoon re-hydrated lemongrass, very finely chopped (or use fresh lemongrass or lemongrass paste…)
- about 2 tablespoons toasted* cashew nuts, roughly chopped
- 1 tablespoon lightly toasted* sesame seeds
- about 1″ piece of peeled fresh ginger, grated or finely chopped
- 1 large clove of garlic, crushed or finely chopped
- 1 carrot, peeled and grated
- a few bamboo shoots, roughly chopped
- 1 tablespoon soy sauce
- 2 to 3 tablespoons sweet chilli sauce to bind it together
- 5 sheets filo pastry, brushed very lightly with vegetable oil
- a couple of tablespoons plain flour, mixed to a paste with cold water
- subheading: To finish:
- oil for deep-frying
- note: the sesame seeds and cashews can be left untoasted, but you get a much better flavour when they have been toasted
- (1) Mix the filling ingredients together and taste to see if it has the level of flavour (spice, sour, sweetness etc) you like, adding more of whichever ingredient you want according to taste. Set aside until needed. Ideally, leave in the fridge for at least a few hours to allow the flavours to develop.
- (2) Take a sheet of filo pastry, placing a damp tea towel over the remaining sheets to stop the pastry from drying out. Cut each sheet into 4 lengthways to give rectangular strips of size about 12cm by 25cm.
- (3) For smaller rolls, take about 2 teaspoons of the mixture and place towards one end of each strip of pastry, with a little border around it - as in the picture below. With your finger, spread a little of the flour paste at the opposite end: this ensures the rolls do not unfurl while they cook, which would make the filling spill out and the hot oil pour inside!
- (4) Fold the left and right edges of the pastry into the centre: this will keep the filling in place without it falling out.
- (5) Roll up tightly, pressing the edges to seal. Brush lightly with oil: this will keep them moist.
- (6) Cover with clingfilm and refrigerate (or freeze) until needed.
Steps
Directions at philshomekitchen.org
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