Crab Spring Rolls J.-G. Vongerichten
appetizers, chinese, shellfish
8 oz picked crab, like lump or
1 peeky-toe*
2 tablespoon mayonnaise
1/2 small chili, finely minced
1 salt to taste
2 egg yolks
8 8-square wonton wrappers
1 oil for frying
8 leaves boston lettuce
16 cilantro leaves
16 mint leaves
1 tamarind ketchup
1/2 lb tamarind*
2 small chilies, stems removed
2 large cloves garlic, peeled
1/2 cup rice wine vinegar
1/4 cup nam pla (asian fish sauce)
2 tablespoon sugar
4 tablespoon grape-seed, canola or other
1 neutral-flavor oil.
1. Combine crab, mayonnaise, chili and salt. Stir gently; let some crab lumps remain.
2. Beat the egg yolks in a small bowl. Place a 3" portion of crab across the center of each of the wrappers. Fold over two sides of the wrapper so that they meet in the middle, then brush with a bit of the beaten yolk. Roll tightly, and set aside, uncovered (rolls can be refrigerated for as long as a day before frying).
3. Place at least an inch of oil in a saucepan or deep fryer, and heat it to about 365 degrees. Fry the spring rolls in two batches, until they are lightly browned, just a minute or two.
4. To serve, wrap each roll in a lettuce leaf with some cilantro and mint, and accompany with tamarind ketchup.
* I have no idea what this means.
Tamarind Ketchup
1. Place the tamarind in a small saucepan with about 1/2 c of water, and turn the heat to medium. Cook, stirring and mashing, until the water is absorbed. Continue to add water as necessary, up to about a cup, until you have a smooth, thick paste. Cool it slightly, then put it through a food mill or coarse strainer for a coarse puree.
2. Measure 1 c of the puree and place it in a blender with all the remaining ingredients. Puree, then let rest for a little while (up to an hour) before tasting and adjusting seasoning. Refrigerated, the ketchup keeps well for weeks.
* Tamarind is sold as a small brick, with seeds, but also as a seedless pulp. If you can find the seedless pulp, skip Step 1. From: Michael Loo Date: 04 Dec 97
Yield: 4 servings