Trio of crab with Asian spices
Crab spring roll, spiced claw, Thai crab cake
Time: 40 mins
- 1 potato, diced small
- 100g crab white meat picked
- 2 crab claw meat, whole
- 2 cloves garlic
- 1/2 red chilli
- 20g fresh ginger
- 1 tbsp fresh basil
- 1 tbsp fresh mint
- 2 tbsp fresh coriander
- 1 egg, beaten
- 50g panko crumb (flakey breadcrumbs)
- ½ carrot
- ¼ red pepper
- 10 beansprouts
- 25g mooli (white radish)
- 2 ripe tomatoes
- Juice of ½ lemon
- 4 sheets spring roll pastry
- Salt (optional)
For the crab cake
1. Cook the potato in boiling water until soft, then drain and mash.
2. Add the potato to 50g of crab meat, making sure you have a good ratio of crab to potato, and season with garlic, chilli, ginger, basil, mint, coriander and, if required, salt.
3. Roll into six balls, dip each one in the egg and roll in the penko crumbs. Set aside.
For the spring roll
1. Julienne (cut into long thin strips) the carrot, pepper and mooli, add the beansprouts, and season with lemon juice, coriander and, if required, salt.
2. Add 50g of crab meat and mix well. Check the seasoning.
3. Roll the filling into spring rolls with the spring roll sheets and set aside.
For the crab claw
1. Blanch the claw for about a minute. Cool and break open the claw to retrieve meat, doing your best to keep it whole.
2. Skin and seed the tomatoes, and finely chop the flesh.
3. Add chopped coriander, a little red chilli, lemon juice and, if required, salt to the chopped tomato to make a salsa.
To finish the dishes
1. Deep fry the crab cakes and, separately, the spring rolls.
2. Pan fry the crab claw to reheat.
3. Cut the spring rolls in half and place at one end of a rectangular plate.
4. Place the crab claw in the centre of plate and spoon over the salsa.
5. Finish the dish by placing the crab cakes at the other end of plate
6. Cook the noodles according to packet instructions, and serve on the side.
Contains wheat (contains gluten) in noodles and pastry; egg, shellfish.