Use Locally - Issue 64 August 2018
Crab C rab P Parcels arcels R eady in 40 min utes Ready minutes
Makes 20
These crisp ďŹ lo These ďŹ lo pastry par c cels with a crab and parcels with ging ger ďŹ lling ďŹ lling mak e a tasty y ginger make seaf food starter for for a special speciial seafood dinn ner or or can be served served dinner as nibbles n with rrefreshing efreshing g with d drin inks k on on a hot h t summer’ ’s drinks summer’s ev en ning. evening.
• 1 x 230g can n crab drained meat, draine ed and à DNHG • 1 tsp grated fresh root ginger • 2 tbsp fresh freshly ly coriander chopped cor riander • VSULQJ RQLRQV ÀQHO\ VSULQJ RQLR RQV ÀQHO\ chopped
&XW WKH VKHHWV RI ÀOR SDVWU\ LQWR WZHQW\ FP &XW WKH VK KHHWV RI ÀOR SDVWU\ LQWR WZHQW\ FFP VTXDUHV 7DNH RQH VTXDUH DQG EUXVK OLJKWO\ ZLWK VTXDUHV 7D DNH RQH VTXDUH DQG EUXVK OLJKWO\\ ZLWK then water the n top with a second pastry square. square e. Place a spoonful spoonful of the crab mixture in the centre of the square. Brush the edges lightly lighttly wate er and gather them together to enclose encclose with water WKH ÀOOLQJ DQG IRUP D PRQH\EDJ VKDSHG SD DUFHO WKH ÀOOLQJ DQG IRUP D PRQH\EDJ VKDSHG SDUFHO
• VKHHWV RI ÀOR VKHHWV RI ÀOR Tip) pastry (see T ip)
w the rest of the pastry squares and Repeat with ÀOOLQJ WR P PDNH SDUFHOV LQ WRWDO +DOI ÀOO D ODUJH ÀOOLQJ WR PDNH SDUFHOV LQ WRWDO +DOI ÀOO D ODUJH deep pan with vegetable oil and heat until a VPDOO SLHFFH RI ÀOR SDVWU\ GURSSHG LQ WKH KRW IDW VPDOO SLHFH RI ÀOR SDVWU\ GURSSHG LQ WKH KRW IDW sizzles an nd browns in 20 seconds. Deep fry frry the and parcels, in n 2-3 batches, for 2-3 minutes until unttil crisp p and golden. g sp poon p Remove with a slotted spoon DQG GUDLQ RQ NLWFKHQ SDSHU DQG GUDLQ RQ NLWFKHQ SDSHU
• V Vegetable egetable o e oilil for deep frying
Serve warm wa arm with sweet chilli sauce for dipping dipp ping and garnished garnished with shredded spring onion..
• 1 tbsp lime juice j • )UHVKO\ JURXQG EODFN )UHVKO\ JURX XQG EODFN pepper
• 4 tbsp swee sweet et chilli sauce • Shredded sp spring pring garnish rnish onion, to ga 30
Mix the crab crrab meat, ginger, ginger, coriander coriander,, chopp chopped ped spring on ions and lime juice in a bowl. Season Sea ason onions K IUHVKO\ JURXQG EODFN SHSSHU OLJKWO\ ZLW OLJKWO\ ZLWK IUHVKO\ JURXQG EODFN SHSSHU
TIP Filo pastry pastry sheets can vary in size so you may m ew more if they are small. Keep the the fe need a few squares covered c o with a clean damp cloth or NLWFKHQ SD DSHU ZKHQ ÀOOLQJ WR SUHYHQW WKH SDVWU\ NLWFKHQ SDSHU ZKHQ ÀOOLQJ WR SUHYHQW WKH SDVWU\ drying and and tearing.
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