Crabmeat Popcorn With Apple And Melon Chutney

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Sami	Femina, Femina3, Starters	4	Servings

INGREDIENTS

200	g	Crabmeat
4		Egg yolks
35	g	Flour, sieved
2		Fresh red chillies, chopped
5	g	Coriander leaves, chopped
4		Egg whites, beaten
5	t	Sugar, 25 g.
1		Onion, chopped 15 g.
1	t	Ginger paste, 5 g.
2		Fresh red chillies, deseeded
		and
		chopped
1		Apple, peeled cored and
		cut into 1.5 cm.
		cubes 60 g.
60	g	Honeydew melon, peeled and
		cut into
		1.5 cm. cubes
3/4	c	White wine vinegar, 180
		ml.
4		Leaves lettuce
16		Leaves kaali tulsi, basil
		leaves
		washed and drained
		well
1		Carrot, sliced thin and
		rolled on a metal
		stick 100 g.
		Olive oil for deep frying
4	t	Balsamic vinegar, 20 ml.
2	t	Olive oil, 10 ml.
		Black pepper and salt to
		taste

INSTRUCTIONS

To prepare the crabmeat: CHOP the crabmeat in a mixing bowl. Add egg
yolks, flour, fresh red chillies and coriander leaves. Slowly fold in
the beaten egg whites into the crabmeat mixture. Divide the crabmeat
mixture into 20 portions and roll into dumplings. Keep them aside.  To
prepare the fruit chutney: Place a saucepan over low heat. Add  sugar,
onions, ginger and red chillies in it and cook until the  mixture
begins to caramelise. Then add apples, melon and vinegar, and  simmer
for five minutes. Remove the pan from heat and keep aside.  To prepare
the garnish: Heat oil in a frying pan, add basil leaves  and deep fry
over very high heat (300o F) until crisp (just a few  seconds). Remove
to an absorbent paper to drain excess oil. Reheat  the oil and add
carrots rolls on metal sticks and deep fry over high  heat for a
minute. Drain, remove the rolls from the metal sticks,  place on an
absorbent paper to drain excess oil.  To prepare the dressing: Put
vinegar in a bowl, add the oil in a  steady trickle, whisking
constantly, until emulsified. Season with  pepper and salt. Heat oil in
a kadai or a wok. Add the dumplings and  deep fry over medium heat
until light brown. Remove to an absorbent  paper to drain excess oil.
To serve: Arrange the fried crabmeat dumplings in the centre of a
plate and spread fruit chutney around it. Place the carrot roll, fill
the roll with lettuce and pour the dressing over. Garnish with basil
leaves.  Converted by MC_Buster.  NOTES : Deep fried crabmeat dumplings
with pungent fruit chutney  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 255 Calories From Fat: 68 Total Fat: 7.6g Cholesterol: 180.1mg Sodium: 264.1mg Potassium: 643.9mg Carbohydrates: 41.1g Fiber: 5g Sugar: 30.5g Protein: 10g