Time: 30 minutes
Serves: 2
A unique recipe bringing together delicious Asian flavours. The crab is cooked with stir fried vegetables, wrapped and served in cabbage leaves. Have it with your favourite dipping sauce!
INGREDIENTS:
1. Red & yellow bell peppers cut into thin strips-1/4 each
2. Spring onions cut into similar length
3. Garlic finely chopped -2 large cloves
4. Fish Sauce- 1 Tbsp
5. Light Soy- 2 Tbsp
6. Gadre Crab Sticks- 6 (You can prepare poached crab from scratch too)
7. Large cabbage leaves blanched in boiling water
8. Salt, Sugar & Pepper for seasoning
9. Roasted Sesame Seed oil (Optional)
METHOD:
1. Use a heavy bottom frying pan, heat any neutral oil at high flame. Add all the above ingredients except the blanched cabbage leaves, stir fry, season well and cook on a high flame till everything is just well seared. Maintaining high temperature and continuous stirring is important or else it will become soggy. The crab sticks will break but don't worry that will give a more uniform texture. Remember not to cook it long, just sear well and the veggies should remain crunchy.
2. Take it off the heat, let it cool then spoon small portions of the veggie crab mixtures on to the cabbage leaves and tie carefully with spring onion strips.
3. Now steam in a steamer for 10 min, this will blend the flavours well and make the cabbage leaves soft.
4. Serve with dipping sauce. For the Dipping Sauce, mix any kind of hot sauce (I used Pou Chong Chilli sauce), Mirin (Chinese Rice Wine) and Light Soy. Balance the ratio according to your taste.
TIPS: Use Crabstick, Spring Onion and Bell Peppers in equal proportions.
Recipe by: Sourav Pal
Follow on Twitter: @Sourav.tintin
Serves: 2
A unique recipe bringing together delicious Asian flavours. The crab is cooked with stir fried vegetables, wrapped and served in cabbage leaves. Have it with your favourite dipping sauce!
INGREDIENTS:
1. Red & yellow bell peppers cut into thin strips-1/4 each
2. Spring onions cut into similar length
3. Garlic finely chopped -2 large cloves
4. Fish Sauce- 1 Tbsp
5. Light Soy- 2 Tbsp
6. Gadre Crab Sticks- 6 (You can prepare poached crab from scratch too)
7. Large cabbage leaves blanched in boiling water
8. Salt, Sugar & Pepper for seasoning
9. Roasted Sesame Seed oil (Optional)
METHOD:
1. Use a heavy bottom frying pan, heat any neutral oil at high flame. Add all the above ingredients except the blanched cabbage leaves, stir fry, season well and cook on a high flame till everything is just well seared. Maintaining high temperature and continuous stirring is important or else it will become soggy. The crab sticks will break but don't worry that will give a more uniform texture. Remember not to cook it long, just sear well and the veggies should remain crunchy.
2. Take it off the heat, let it cool then spoon small portions of the veggie crab mixtures on to the cabbage leaves and tie carefully with spring onion strips.
3. Now steam in a steamer for 10 min, this will blend the flavours well and make the cabbage leaves soft.
4. Serve with dipping sauce. For the Dipping Sauce, mix any kind of hot sauce (I used Pou Chong Chilli sauce), Mirin (Chinese Rice Wine) and Light Soy. Balance the ratio according to your taste.
TIPS: Use Crabstick, Spring Onion and Bell Peppers in equal proportions.
Recipe by: Sourav Pal
Follow on Twitter: @Sourav.tintin