DYNAMITE SPIDER ROLL:
INGREDIENTS: (serves 1)
1 soft-shell crab
1/2 nori sheet (10X10cm)
30 g sushi rice, cooked al dente
10 g orange Tobiko caviar
Chilli mayonnaise, to taste
10 g julienned cucumber
5-6 chives, sliced
Wasabi tobiko ( flying fish roe) to garnish
METHOD:
- Deep -fry crab until crisp. Keep hot.
- Lay nori sheet on a sushi -rolling mat. Spread sushi rice over it, leaving about 1cm free at each end to stick together later.
- Spread orange Tobiko on top of the rice.
- Squeeze over chilli mayonnaise.
- Roll the nori sheet to create a tube and stick the ends together. Slice into 5 pieces.
- To serve, place prepared rolls and deep -fried crab on a plate. Arrange cucumber juliennes and chives on top. Garnish with wasabi tobiko.
KAI YUD SAI KHAO POO:
Crab fried rice in omelette parcels. A Thai special
INGREDIENTS: (serves 6-8)
5-6 cups boiled rice
2 cans (170gms) crab meat
3 tsp red curry paste
1 tsp finely-chopped red chilli pepper
2-3 tbsp finely-chopped fresh coriander
6 spring onions, finely chopped
2 tbsp finely-chopped carrot
1 tbsp finely -chopped garlic
3 tbsp each, oil and fish sauce
1 tsp sugar
1 tbsp lemon juice
For omelettes
10 eggs
2 tbsp water
2-3 tbsp oil
1-2 tsp salt
METHOD:
- Heat oil in a wok and stir-fry garlic followed by red curry paste till fragrant. Add carrot and stir-fry for a while before adding crab meat along with its liquid, fish sauce and sugar.
- Cook till liquid reduces. Finally, add spring onions, coriander and red chilli. Add rice and pour lemon juice over it. Mix well and check the seasoning. Keep warm.
- To prepare omelettes, lightly whisk eggs, water and salt together. Make about 10-12 thin omelettes. Place two heaped tablespoons of rice filling in the centre of each omelette.
- Fold them into parcels and place them on a platter; folded side down. Cut a cross on the top of each parcel and open.
Notes: Crab meat can be replaced by prawns or any other seafood.
It's an easy and quick recipe which is also healthy.
