Save to your scrapbook
Chilli crab rolls
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This spicy sandwich is inspired by a Singaporean way of serving crab.
2 tsp chiu chow chilli oil
6 Essential salad onions, trimmed and finely sliced
20g fresh root ginger, finely grated
2 garlic cloves, crushed
1 Thai red chilli, deseeded and finely sliced
2 tsp dark soy sauce
1½ tbsp tomato ketchup
100g pack white crab meat
2 tbsp mayonnaise
2 hot dog rolls
150g pack Essential side salad
1. Put the chilli oil (including a little of the sediment) in a small pan over a medium heat. Once hot, add ½ the salad onions, the ginger, garlic, ½ the chilli and a pinch of salt. Cook, stirring, for 1-2 minutes until soft. Add the soy sauce and ketchup. Cook for 2 minutes, stirring, then remove from the heat.
2. In a bowl, mix the crab meat, most of the remaining salad onions and 1½ tbsp mayonnaise, then stir in the chilli sauce mixture; season. Cut open the rolls along the top, spread a little of the remaining ½ tbsp mayonnaise in each and add a little of the lettuce from the salad pack. Fill with the chilli crab mixture, then scatter over the remaining chilli and salad onions. Serve with the remaining salad, drizzled with a little extra chilli oil (or another dressing of your choice) if liked.
Typical values per serving:
This recipe was first published in Mon Sep 21 15:30:36 BST 2020.