Crab Spring Rolls with Asian Greens and Hoi Sin Sauce
– from the cookbook “New Irish cooking” by Conrad Gallagher
Soy sauce, wasabi, ginger and an optional garnish of whole chilies add up to a complex and spicy dish.
Cooked White Crabmeat – 300 grams
Coriander Finely Chopped – 2 tbsp
Ginger Peeled & Very Finely Chopped – 4cm Piece Root
Juice & Zest of Lemon – 1
Cream – 30 ml
Egg Yolk – 1
Salt & Freshly Ground Black Pepper
Kataifi Dough (Available In Special Shops) – 150g
Vegetable Oil For Deep Frying
Sesame Seed Oil – 2 tbsp
Bok Choy Shredded – ½
Spring Onions – ½ Bunch
75g Bean Sprouts – 75 grams
Shiitake Mushrooms Finely Sliced – 4
Soy Sauce – 1 tbsp
Sliced Roasted Red Peppers – 2
Whole Chilli (Optional) – 4
Mango Finely Diced – 1
Wasabi Crème Fraiche – 1 Recipe
Hoi Sin Sauce – ½
Lemon (Optional) – 4 Segments
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 chilies (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.
- Serves 4
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