Crab Rolls (Asian Delights)

 

                Chinese pancakes are first stuffed with a delicious crab mixture, then rolled up and stir-fried until crispy and golden.

4 servings

Pancake batter

• 125 ml all-purpose flour, sifted
• Salt
• 4 eggs, beaten
• 15ml water

1. In a large bowl, combine flour, salt, eggs and water.
2. Stir well and let sit for 10 minutes.

Crab stuffing

• 500 gr cooked crab meat
• 2 eggs, beaten
• 15 ml green onion, chopped
• 15 ml fresh chives, chopped
• 5 ml soy sauce
• Salt and freshly ground black pepper, to taste
• 50 ml oil

1. To prepare the stuffing, in a bowl, mix the crab meat, a beaten egg, green onion, chives, soy sauce and salt and pepper.
2. Heat 15 ml of oil in a wok and sauté the stuffing for 20 seconds; remove from wok and let cool.
3. Make pancakes with the dough; cook them in a pan, one at a time, using only the amount of oil needed, until lightly browned on each side.
4. Cover the cooked pancakes and keep them warm.
5. Place a small amount of the cooked stuffing in the center of each pancake; fold the bottom, then the sides of each crepe towards the center and roll up, starting at the bottom where you can see the stuffing.
6. Moisten the edges with the other beaten egg to seal them; let the rolls rest for a few minutes.
7. Heat the rest of the oil in a frying pan and fry the rolls over low heat on each side until they are crispy and golden brown.
8. Remove from pan, drain on paper towels and serve immediately.
9. To prepare a delicious accompanying sauce for these rolls, combine 15 ml fish sauce, 125 ml fish stock, 10 ml sugar and 5 ml fresh ginger, chopped.

Note: Replace the crab meat with cooked, peeled, finely chopped shrimp.

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