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



  1. 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.
  2. Shape into 4 sausage or spring roll shapes.
  3. Separate and spread out the kataifi dough and chill for 1 hour.
  4. Preheat the oven to 150 degrees Celsius/300F/gas mark 2 and the deep fat fryer to 180 degrees Celsius.
  5. Heat the sesame oil in a medium-sized saucepan and sauté the Bok choy and spring onions until starting to soften.
  6. Carefully deep fry the spring rolls for 1-2 minutes or until golden-brown.
  7. Drain on kitchen paper and transfer to the oven.
  8. Add the shiitake mushrooms, peppers, soy sauce and chilies (optional) to the Bok choy mixture. Sauté until soft.

To serve

  1. Using a ring or pastry cutter to keep it in place, spoon the Asian green mixture on top of each plate.
  2. Place a spring roll on top and then garnish the plates with some mango, wasabi, crème fraiche, hoi sin sauce, lemon segments and coriander.
  3. Serve immediately.
  4. Serves 4

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