Crab and Sweetcorn Spring Rolls With Chili Caramel Dip
- Ready In:
- 1hr
- Ingredients:
- 25
- Serves:
-
4
ingredients
-
For the spring rolls
- 44.37 ml vegetable oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 226.79 g white crab meat
- 14.79 ml fresh cilantro, chopped
- 78.78 ml creme fraiche
- 1 lime, juice and zest of
- 85.04 g canned sweetcorn
- 12 spring roll wrappers
- 1 egg, beaten
- 0.25 ml salt & freshly ground black pepper
- 473.19 ml vegetable oil, for deep-frying
-
For the dipping sauce
- 85.04 g superfine sugar
- 2 red chilies
- 2 egg tomatoes
- 8 kaffir lime leaves
- 2 stalk lemongrass, finely chopped
- 28.34 g fresh gingerroot, peeled
- 2 garlic cloves
- 2 shallots, peeled
- 29.58 ml fish sauce
- 14.78 ml sesame oil
- 14.78 ml dark soy sauce
- 29.58 ml clear honey
- 3 limes, juice and zest of
directions
- Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.
- 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.
- Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.
- 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.
- Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée.
- Pour this carefully into the caramelised sugar. Bring to the boil and cook for about five minutes, simmering gently.
- 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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)