Crab And Sweetcorn Spring Rolls With Chili Caramel Dip

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 8 ounces crab meat
• 1 tablespoon fresh cilantro, chopped
• 1/3 cup creme fraiche
• 1 lime, juice and zest of
• 3 ounces canned sweetcorn
• 12 spring roll wrappers
• 1 egg, beaten
• 1 pinch salt & freshly ground black pepper
• 1 pint vegetable oil, for deep-frying
• 3 ounces superfine sugar
• 2 red chilies
• 2 egg tomatoes
• 8 kaffir lime leaves
• 2 stalks lemongrass, finely chopped
• 1 ounce fresh gingerroot, peeled
• 2 garlic cloves
• 2 shallots, peeled
• 2 tablespoons fish sauce
• 3 teaspoons sesame oil
• 3 teaspoons dark soy sauce
• 2 tablespoons clear honey
• 3 limes, juice and zest of

Recipe

• 1 heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.
• 2 leave to cool slightly and transfer to a bowl. add the crab, coriander, crème fraiche, lime and sweetcorn and season to taste with salt and freshly ground black pepper.
• 3 fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.
• 4 place the sugar in a saucepan over a medium heat and allow it to dissolve. continue to cook until the sugar turns a rich dark caramel colour.
• 5 meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée.
• 6 pour this carefully into the caramelised sugar. bring to the boil and cook for about five minutes, simmering gently.
• 7 heat the oil in a deep fat fryer and fry the spring rolls until crisp and golden. drain and serve with the chilli dipping sauce.