Post by Paulinemom on Nov 19, 2006 7:35:12 GMT
This dish is influenced by the flavours of the Far East. It could be topped with other shellfish, fish, chicken or quail as an alternative to crab.
SERVES 4
200 g (7 oz) white crab meat
½ tablespoon finely chopped fresh root ginger
1 red chilli, seeded and finely chopped
25 g (1 oz) frozen prawns, squeezed and finely chopped
1 tablespoon cornflour
2 eggs, beaten
3 tablespoons white breadcrumbs
Vegetable oil for deep frying
½ garlic clove, crushed
2 spring onions, chopped
1 tablespoon sugar
2 tablespoons sesame oil
½ teaspoon red wine vinegar
2 tablespoons light Soya sauce
Juice of ½ lime
2 tablespoons chopped fresh coriander
100 g (3 ½ oz) mangetout, cut into julienne strips and blanched
100 g (3 ½ oz) cucumber, peeled and cubed
100 g (3 ½ oz) vermicelli, cooked and refreshed
½ tablespoon sesame seeds
Salt and pepper
Mix the crab meat with half the ginger, half the chilli and the prawns. Season with salt and pepper. Sprinkle mixture with a little of the cornflour and then shape into four ‘crab claws'.
Sprinkle the ‘claws' with the remaining cornflour, dip into the beaten egg and then coat with breadcrumbs. Deep fry in oil at 180°C, 350°F until golden brown. Remove from the oil and place on absorbent kitchen paper. Keep warm.
Mix the remaining ginger and chilli with the garlic, spring onion, sugar, sesame oil, red wine vinegar, Soya sauce, lime juice and coriander. Mix with the prepared mangetout, cucumber and vermicelli, and arrange in the centre of four serving plates.
Top with the deep-fried ‘crab claws' and sprinkle with sesame seeds.
We highly recommend the following books, click on the pictur
SERVES 4
200 g (7 oz) white crab meat
½ tablespoon finely chopped fresh root ginger
1 red chilli, seeded and finely chopped
25 g (1 oz) frozen prawns, squeezed and finely chopped
1 tablespoon cornflour
2 eggs, beaten
3 tablespoons white breadcrumbs
Vegetable oil for deep frying
½ garlic clove, crushed
2 spring onions, chopped
1 tablespoon sugar
2 tablespoons sesame oil
½ teaspoon red wine vinegar
2 tablespoons light Soya sauce
Juice of ½ lime
2 tablespoons chopped fresh coriander
100 g (3 ½ oz) mangetout, cut into julienne strips and blanched
100 g (3 ½ oz) cucumber, peeled and cubed
100 g (3 ½ oz) vermicelli, cooked and refreshed
½ tablespoon sesame seeds
Salt and pepper
Mix the crab meat with half the ginger, half the chilli and the prawns. Season with salt and pepper. Sprinkle mixture with a little of the cornflour and then shape into four ‘crab claws'.
Sprinkle the ‘claws' with the remaining cornflour, dip into the beaten egg and then coat with breadcrumbs. Deep fry in oil at 180°C, 350°F until golden brown. Remove from the oil and place on absorbent kitchen paper. Keep warm.
Mix the remaining ginger and chilli with the garlic, spring onion, sugar, sesame oil, red wine vinegar, Soya sauce, lime juice and coriander. Mix with the prepared mangetout, cucumber and vermicelli, and arrange in the centre of four serving plates.
Top with the deep-fried ‘crab claws' and sprinkle with sesame seeds.
We highly recommend the following books, click on the pictur