Crab Filo's with a Thai Dipping Sauce - Veronica's Snacks
Crab filo’s with a thai dipping sauce
Dinner at Sophie’s !
Crab Filo is one of those great starters that everyone loves, and when I got the invite to a friends house for dinner last Friday, I did what I always do – sent back a quick message saying yes and will I bring a starter or a salad!
I love going out for dinner and spending time with friends in the comfort of their own home but only if we take some of the tasks away from the hosts, as there is nothing worse than a stressed host!
Well back to the crab filo’s – I was making for 10 so I doubled this recipe
- 225g of cooked cooked crab meat – a good fish monger will have it available fresh or frozen.
- 1 teaspoon of fresh ginger crushed or grated – i.e. no lumps
- 2 cloves of garlic crushed
- 1/2 red chilli very finely chopped
- 2 tablespoons of fresh coriander
- 1 teaspoon of thai fish sauce
- freshly ground pepper 3- 4 sheets of filo pastry
- a little melted butter
- egg wash
Thai dipping sauce
There are 4 aspects to thai food -sweet,sour,salty, and hot
- 3 tablespoons fish sauce -salty
- 3 tablespoons lime or lemon juice-sour
- 2 tablespoons sugar -sweet
- 3 tablespoons warm water
- 3-4 red or green chilli’s (2 of each for colour)- hot
- 1 teaspoon of fresh coriander.
Place the crab meat in a good size mixing bowl – break it up as much as possible keep a close eye for cracked shell, add the remaining ingredients and mix well. Always taste and season with more pepper or lime if necessary. I do not add salt as the Nam pla (fish sauce) is very salty.
Unwrap the filo pastry lay it down on a lightly floured work top. Brush well with melted butter, lay the mixture like a sausage across the length of the roll, then just roll, brush with melted butter and either cook immediately OR chill in the fridge up to 24hrs if necessary.
That is one of the great things for this recipe also the short cooking time
Egg wash the rolls and cut the roll with very sharp knife, bake in preheated oven (very important) just over 1 inch size.
Cook for approximately 10 minutes or until nice golden colour.
While the rolls are cooking make the sauce
- Very simple just combine the ingredients!
The great thing with this starter is that it can be served straight from the oven or can be left cool to room temperature. Its great to serve with some roasted nuts and pickled ginger.
Another alternative is to use lettuce leaves as parcels in case you don not have the pastry on hard or for just a cleaner alternative.