Planning food menu for family and friends gatherings gives me great pleasure and an adrenaline rush. My norms will be surfing recipes online, watching food channels and window shopping in supermarkets in search for inspirations.
I happened to chance upon some frozen crabmeat while grocery shopping. An idea popped up, relating to guest celebrity chef, Nigella Lawson’s crab salad, shown in the recent episode of Masterchef Australia.
This recipe adapted from Nigella, features crabmeat marinated in spicy wasabi, soya sauce, mayonnaise and a splash of rice vinegar for the acidity. The springroll cones may appear daunting to make at the first glance. However, the assembled bouquets will look like tiny, elegant masterpieces within minutes. Your guests can enjoy them as an appetizer or an entree for gathering and parties.
Entree for my friend’s birthday lunch party. Photographed by Lawrence Teo from The Peepshow Machine. Website@ http://www.peepshowmachine or Facebook@ the peepshowmachine
(Recipe adapted from Nigella’s three course meal in Masterchef Australia
Japanese style crab salad bouquets
- 200g frozen raw crabmeat (steamed or poached in water)
- 5 crabsticks (chopped finely or blended to a paste)
- 1/2 tsp wasabi paste
- A dash of soya sauce
- 1/2 tsp japanese rice vinegar
- 2 drops sesame oil
- 1 tbsp japanese mayonnaise
- 1 long fresh red chilli (deseeded and chopped finely)
- 2 tsp chives (chopped finely)
- Salt to taste
- 24 tsps Tobiko (flying fish roe)/ Ebiko (prawn roe)
- 24 pieces of small sized springroll sheets
- 2 tsp oil
- 1 tsp cornstarch mixed with 1 2 tsp of water
- Aluminium foil (cut into squares sheets slightly bigger that the springroll sheets)
- Preheat the oven at 160 degrees
- Shape the aluminium foil into tiny cones
- Oil the aluminium cones lightly
- Fold the a springroll sheet firmly around each aluminium cone.
- Dap some cornstarch mixture onto the end of each springroll corner to seal the cone.
- Flip out the top of the each springroll cone to make it look like an ice cream cone shape.
- Bake the springroll cones in the oven on medium shelf for 20 minutes or till they turn golden brown. (the cones should have a crispy texture)
- Remove the baked springroll cones from the oven and them aside to cool.
- Place the wasabi, soya sauce, rice vinegar, sesame oil, mayonnaise, chilli and chives into a bowl and whisk to combine into a dressing.
- In another bowl, use a fork to mix the cooked crabmeat and crab sticks thoroughly.
- Pour the dressing into the crabmeat mixture. Chill it in the fridge till ready for assembling. Assemble 15 minutes before your guests arrive.
- Spoon the chilled crabmeat salad into each cone, top it with a tsp of tobiko/ ebiko and serve immediately.