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)
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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