Crab and Sweetcorn Spring Rolls With Chili Caramel Dip |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Golden crisp rolls of crab and sweetcorn with a chili caramel dip make a sensational snack or appetizer. Ingredients:
3 tablespoons vegetable oil |
1 shallot, chopped |
1 garlic clove, chopped |
8 ounces white crab meat |
1 tablespoon fresh cilantro, chopped |
1/3 cup creme fraiche |
1 lime, juice and zest of |
3 ounces canned sweetcorn |
12 spring roll wrappers |
1 egg, beaten |
1 pinch salt & freshly ground black pepper |
1 pint vegetable oil, for deep-frying |
3 ounces superfine sugar |
2 red chilies |
2 egg tomatoes |
8 kaffir lime leaves |
2 stalks lemongrass, finely chopped |
1 ounce fresh gingerroot, peeled |
2 garlic cloves |
2 shallots, peeled |
2 tablespoons fish sauce |
3 teaspoons sesame oil |
3 teaspoons dark soy sauce |
2 tablespoons clear honey |
3 limes, juice and zest of |
Directions:
1. Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.
2. Leave to cool slightly and transfer to a bowl. Add the crab, coriander, crème fraiche, lime and sweetcorn and season to taste with salt and freshly ground black pepper.
3. Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.
4. Place the sugar in a saucepan over a medium heat and allow it to dissolve. Continue to cook until the sugar turns a rich dark caramel colour.
5. Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée.
6. Pour this carefully into the caramelised sugar. Bring to the boil and cook for about five minutes, simmering gently.
7. Heat the oil in a deep fat fryer and fry the spring rolls until crisp and golden. Drain and serve with the chilli dipping sauce.
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