Ingredients

  • 60 won-ton wrappers
  • 1100 grams crab claw meat
  • ½ cup mayonnaise
  • 1 egg beaten
  • Dipping Sauce
  • 2 ½ teaspoons tamarind pulp
  • 5 cloves garlic
  • 2 ½ chile, jalapeno minced
  • 2 ½ teaspoons sugar, caster
  • 137 ½ milliliters white vinegar
  • 212 ½ milliliters oil, grape seed
  • 2 ½ heads lettuce, romaine
  • 37 ½ grams cilantro
  • 37 ½ grams mint

Directions

1. All amounts are guestaments.
2. Crab mixture. Combine crab with mayonnaise. Place dab on won-ton wrapper. With a pointed end at you, fold left side, then right side, then bottom up and over crab. Egg wash top corner. Roll up to top corner. Glaze with egg wash if baking.
3. Fry spring roll. Can also try baking at 450*F/GM 8/220*C. until golden brown.
4. Make dipping sauce. Mix all ingredients in blender except for oil. When smooth, add oil slowly to make a thick sauce. Tamarind paste is tart so helps emulsify. Grapeseed oil is great to sauté with and is very light in flavor.
5. To serve: Place spring roll in romaine leaf and garnish with cilantro and mint. Dip in sauce.

Notes
Serving Ideas:Original serves 12, 2 rolls each (1 oz crab pp)
Suggested Wine:Change servings from 35 to 30. Rescale to 12.


Categories
Appetizer, hotShellfish
Keywords
Appetizer, hotShellfish
MacGourmet downloadCrab Spring Rolls. To import, drag image to your MacGourmet recipe box.