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21 August 2014,16:25 by
V.Chitralekha

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CRAB EGG ROLLS

Makes :
12

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Make the egg wrappers. Lightly beat the eggs and gradually stir in the water. Sift the flour and salt into another bowl and work in the egg mixture.
  • Blend to a smooth batter, then remove any lumps if necessary. Leave to rest for 20 minutes.
  • When ready to use, whisk the mixture and stir in cold water.
  • Lightly grease a in non-stick frying pan and heat gently. Pour in batter and swirl round the pan to spread evenly and very thinly. Cook for 2 minutes or until loose underneath. There is no need to cook the pancake on the other side.
  • Stack the pancakes, cooked side upwards, between sheets of greaseproof paper. Set aside until ready to use.
  •  Combine the crab or prawns, spring onions, ginger, garlic, bamboo shoots or bean sprouts, soy sauce, corn flour, egg yolk and seasoning.
  • Lightly beat the egg white. Place a spoonful of filling in the middle of each pancake, brush the edges with egg white and fold into neat parcels, tucking in the ends in well.
  • Using a stacking bamboo steamer, arrange 4 parcels in each layer, cover with a lid and steam for 30 minutes.
  • Alternatively, heat the oil in a deep- frying pan and when a small piece of bread turns light golden in 1 minute carefully add 4 of the parcels, fold side downwards.
  • Cook for 1-2 minutes until golden and crisp. Remove with a draining spoon and place on kitchen paper. Keep warm in the oven while you cook the remaining egg rolls.
  • Serve with the thoroughly combined dipping sauce and wedges of lime.

INGREDIENTS

  • 5 eggs
  • 250 grams plain flour
  • 1 teaspoon salt
  • Idhayam Mantra Peanut Oil, for deep frying
  • Lime wedges, to serve
  • 5 tablespoon light soy sauce mixed 1 teaspoon sesame oil, for dipping

For the filling

  • 300 grams white crab meat or small prawns
  • 5 large spring onions, shredded
  • 1 inch piece fresh root ginger, grated
  • 4 large garlic cloves, chopped
  • 250 grams bamboo shoots, chopped, or bean sprouts
  • 2 tablespoon soy sauce
  • 5 teaspoon corn flour blended with water
  • 2 eggs, separated
  • Salt and ground black pepper

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