Tart’s Spiced Crab Rolls

Method

They are super easy to make and very delicious.

Make your crab mixture by, if you have a magi mix, blitzing up the mixture par from the crab and peas. Or just finely chop. Then mix all together in a bowl, season a little.

Take a sheet of filo and half it length ways so you have a long rectangle, brush a little oil over.

From here take your made up crab mixture and place a good punch amount in the bottom centre of ur pastry. Then to be rolled folding in the sides, making up an cigar shape. The oil will act as a glue to seal the roll.

Heat a pan with a little oil and then pan fry your rolls, should take no longer then 3 mins.

Shopping List

  • Rolls - 10 Fillo pastry
  • Mixture - Crab meat 600 grams
  • Mint- a handful
  • Coriander- a handful
  • Ginger- 5cm peeled and chopped
  • Garlic- two cloves peeled and chopped
  • Chilli- one small chilli without the seeds
  • Peas- a handful
  • Lemon grass- one
  • Spring onions- 3
  • Lime juice and zest
  • A little agave syrup or honey
  • Dipping Sauce - 3 limes, juiced
  • 2 tablespoons of soy sauce
  • 2 tablespoons of rice wine vinegar
  • Minced ginger- 5 cm
  • Minced garlic- 1 clove
  • One hot chilli without seeds and chopped
  • Two spring onions chopped
  • A dash of sesame oil