Crisp Packets Of Crab With Spring Onion, Lemon Balm And D Recipe

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Servings: 1

Ingredients

Cost per recipe $13.73 view details
  • 1/4 x A red pepper, finely diced , about
  • 375 gm Fresh white crabmeat Leaves from 3 or possibly 4 stems of lemon balm
  • 8 x Spring onions
  • 1 pch cayenne pepper Salt
  • 2 tsp Light soy sauce
  • 2 Tbsp. Coriander leaves, freshly minced
  • 1 x Nodule of fresh root ginger
  • 55 gm Unsalted butter, melted
  • 8 sht filo pastry Grated zest and juice of 2 lemons
  • 1/2 tsp Caster sugar
  • 1 x Green chilli, seeded and finely minced
  • 1 sm Clov garlic, crushed
  • 1 Tbsp. Light soy sauce
  • 1 Tbsp. Tomato passatta
  • 3 x Spring onions, very finely sliced

Directions

  1. Cut ginger into thin slices and then into fine matchsticks. Shred lemon balm. Chop coriander. Mix all filling ingredients together.
  2. Taste and adjust seasoning if necessary.
  3. Heat the butter. Cut one sheet of filo in half to give 2 squares.
  4. Brush each with melted butter placing one over the other giving it a 1/4 turn so which there are 8 points to the filo. Repeat with remaining sheets to give 8 star shapes.
  5. Put crab meat into centre of each. Collect up the sides, gathering over filling and giving a little twist to create a money bag shape.
  6. Place on a baking sheet and brush with butter again.
  7. Bake for 12 to 15 min till crisp and golden brown. Serve with warm and sour dipping sauce.
  8. Warm and sour dipping sauce:Bring all ingredients to boil in pan and simmer for a few moments to amalgamate flavours. Stir in a tablespoonful of corn oil.
  9. Serve 2 filos on a plate with a sprig of coriander and a drizzle of dipping sauce around.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 682g
Calories 881  
Calories from Fat 452 51%
Total Fat 51.45g 64%
Saturated Fat 29.35g 117%
Trans Fat 0.0g  
Cholesterol 452mg 151%
Sodium 2786mg 116%
Potassium 2200mg 63%
Total Carbs 23.76g 6%
Dietary Fiber 9.5g 32%
Sugars 6.88g 5%
Protein 84.12g 135%
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