| 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 |
ts |
Sugar; (25 g.) |
| 1 |
sm |
Onion; chopped (15 g.) |
| 1 |
ts |
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 |
ts |
Balsamic vinegar; (20 ml.) |
| 2 |
ts |
Olive oil; (10 ml.) |
|
|
Black pepper and salt to taste |
INSTRUCTIONS
FOR THE CRAB
FOR THE FRUIT CHUTNEY
FOR THE GARNISH
FOR THE DRESSING
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.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”