Frank's Recipes! Crab in Rice Flour Wrappers with Ginger and Tomato Chutney

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Crab in Rice Flour Wrappers with Ginger and Tomato Chutney

1/2 cucumber
1/2 lettuce
150g crab meat
2 tablespoon lemon juice
2 tablespoon oil
1 tablespoon toasted sesame seeds
fresh coriander, coarsely chopped
salt and pepper
1 spring onion, finely sliced
1/2 tomato
2 shallots
1-1/2 pieces of ginger, finely chopped
ginger syrup
8 sheets rice flour wrappers (available in asian markets)

Peel cucumber in half lengthwise, remove seeds and cut into small pieces. Cut inner leaves of the lettuce into long, narrow strips. Combine the crab with a little of the lemon juice, oil, sesame seeds, coriander, and salt and pepper. Add teh cucumber, lettuce and spring onion. Set aside in a cool place until needed.

Dip tomato in boiling water, rinse under cold water, remove skin, discard seeds and chop into small pieces. Heat oil in a small pan, add tomato and shallots, fry gently until softened. Add ginger and some ginger syrup to the mixture, simmer uncovered for 5 minutes, add salt, pepper and remaining lemon juice to flavor. Cool the chutney.

Sprinkle water over rice sheets to soften. Spread crab mixture over the eight wrappers and roll into shapes similar to small spring rolls, leaving one end open. Cool and serve immediately with the ginger/tomato chutney.