When The Spring Roll Wrapper Has Turned Dry




CRUNCHY CRAB MOUSSE
(inspired by Easy Chinese Recipes by Bee Yinn Low)
makes about 20 balls

20 sticks of crab stick
1 green onion (scallion), green parts only, roughly chopped
1 egg
1 tbsp corn starch
1-2 tbsp bread crumbs
salt

white pepper
5-6 spring roll wrapper, “shredded” i.e. cut with scissors into about 1/2-1 cm width

  • In a food processor, blend the crab stick, egg, corn starch, 1 tbsp bread crumbs, salt & pepper till it becomes a consistent paste. If the paste is too wet, add in more bread crumbs.
  • Add in the green onion and mix well.
  • Prepare your fryer over small to medium heat.
  • Wet your hands a little, scoop 1 heaping teaspoon of paste and form a ball using your palms.
  • Cover the balls with the shredded spring roll wrapper and drop into the fryer. Fry until it turns golden brown. Serve with mayonnaise.
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