Recipes Woolacombe Bay Hotel

Crab Spring Rolls by Elric Kingston

Ingredients:

Crab (as required, about 50g per portion)
Spring onions (one quarter to a half per portion)
Red chillies (dependent on taste, half should give one roll sufficient kick)
Juice and zest of 1 lemon
Spring roll pastry sheets (one per portion)
Fresh coriander leaves
Salt and pepper

Method:

1). Start by picking through the crab, it may say picked on the packet (even hand picked if you’re as lucky as us to have such a good quality crab) but the dish will be ruined if a hard piece of shell makes its way in to the final product.

2). De-seed the red chill and finely dice. Slice the spring onions on an angle to give an oriental style cut to them.

3). Zest and juice the lemon and shred the coriander leaves.

4). Mix the crab with the chilli, spring onions, coriander, lemon zest and a little lemon juice. Season with salt and pepper and taste, re-season adding more lemon juice if required.

5). Take a spring roll sheet and spoon some crab mix in to the centre, enough to give a generous portion. Roll tightly, remembering to fold in the ends, just like a tortilla wrap, but remembering to use egg wash to seal the roll.

6). Set aside and repeat with the rest of the crab. Fry at between 175-180°C until the roll is floating and the pastry is lightly browned. To serve, cut off the ends with a serrated knife and cut diagonally in half stand up in the centre of the plate

7). Drizzle with sweet chilli sauce garnish with micro herbs if available and serve immediately.