08 November 2013,10:36 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cut potatoes into 1mm slices; you need 48 slices.
  • Brush 2 oven trays with half the oil, place potatoes in single layer on trays, brush with remaining oil.
  • Bake uncovered in moderate oven about 10 minutes or until soft but not brown.
  • Press excess liquid from crab meat. Combine crab, shallots, coriander, lemon grass, sauce and chestnuts in bowl.
  • Blend flour with enough of the water to make a thick paste.
  • Brush edge of each potato slice with a little flour paste, place 1 level teaspoon of crab mixture in centre of potato, top with another potato slice; press edges together to seal.
  • Repeat with remaining potato, paste and filling.
  • Deep-fry double crisps in hot oil in batches until golden brown; drain on absorbent paper.
  • Serve double crisps with tomato ginger sauce.

Tomato Ginger Sauce:

  • Combine oil, tomatoes, onion and ginger in pan, cook, stirring occasionally, about 20 minutes or until onions are very soft. Blend or process mixture until smooth.
  • Push through fine sieve; discard pulp.



  • 500 grams potatoes
  • 2 tablespoons Sesame oil
  • 200 grams can crab meat, drained
  • 2 green shallots, chopped
  • 1 teaspoon chopped fresh coriander
  • 1 tablespoon chopped fresh lemon grass
  • 1 teaspoon fish sauce
  • 1 tablespoon finely chopped canned drained water chestnuts
  • 2 tablespoons plain flour
  • 2 teaspoons water, approximately
  • Peanut oil for deep-frying

Tomato Ginger Sauce  

  • 1 tablespoon Peanut oil
  • 1 kg tomatoes, chopped
  • 100 grams onion, chopped
  • 2 teaspoons grated fresh ginger

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