Crab Spring Rolls with Asian Greens & Hoi Sin Sauce
This crab spring rolls with asian greens & hoi sin sauce are from the cookbook “New Irish cooking” by Conrad Gallagher. Soy sauce, wasabi, ginger and an optional garnish of whole chillies add up to a complex and spicy dish.
Cooked white crabmeat – 300 grams
Coriander finely chopped – 2 tbsp
Piece root ginger peeled and very finely chopped – 4 cm
Juice and zest of lemon – 1
Cream – 30 ml
Egg yolk – 1
Salt and freshly ground black pepper
Kataifi dough (available in special shops) – 150 grams
Vegetable oil for deep frying
Sesame seed oil – 2 tbsp
Bok choy shredded – ½
Bunch spring onions – ½
Bean sprouts – 75 grams
Shiitake mushrooms finely sliced – 4
Soy sauce – 1 tbsp
roasted red peppers sliced – 2
Whole chillies (optional) – 4
Mango finely diced – 1
Wasabi crème fraiche recipe – 1
Hoi sin sauce – ½
Lemon segments (optional) – 4
Coriander – 12-16 sprigs
- Flake the crabmeat into a bowl and discard any bone and filament.
- Mix with the coriander, ginger, lemon zest and juice, cream and egg yolk. Season well. Shape into 4 sausage or spring roll shapes.
- Separate and spread out the kataifi dough and chill for 1 hour. Preheat the oven to 150 degrees Celsius/300F/gas mark 2 and the deep fat fryer to 180 degrees Celsius.
- Heat the sesame oil in a medium-sized saucepan and sauté the Bok choy and spring onions until starting to soften.
- Carefully deep fry the spring rolls for 1-2 minutes or until golden brown.
- Drain on kitchen paper and transfer to the oven. Add the shiitake mushrooms, peppers, soy sauce and chillies (optional) to the Bok choy mixture. Sauté until soft.
- Using a ring or pastry cutter to keep it in place, spoon the Asian green mixture on top of each plate.
- Place a spring roll on top and then garnish the plates with some mango, wasabi, crème fraiche, hoi sin sauce, lemon segments and coriander. Serve immediately.
- The recipe serves 4 people.