Shermay’s Crab Meat Spring Rolls with Cilicuka

Meat and shredded vegetables wrapped in crispy skin

INGREDIENTS:

• 500 g (1 pkt) spring roll sheets
• For deep-frying, oil

Filling:

• 1 tin (454 gm) crab meat, flaked (we prefer and suggest cooked, shelled tinned & pasteurised from good grocers, such as, Huber’s Butchery)
• 200 gm small prawns (shrimps), shelled & de-veined
• 200 gm pork, optional
• 200 gm bamboo shoots (rebong), optional
  
• 5 dried Chinese mushrooms
• ½ thumb size knob ginger (halia)
• 4 spring onions (scallions)
• 3 tbsp oil
• 1 tbsp corn flour (cornstarch)

Gravy:

• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp sugar

Flour Paste:

• Plain (all-purpose) flour
• Water

Dipping Sauces:

• Cilicuka (Original, Extra Hot or Super Hot), a red chilli & garlic sauce
• Tomato Ketchup

METHOD:

1. Finely dice the prawns. Shred the pork and bamboo shoots.
2. Soak the Chinese mushrooms in hot water until softened. Squeeze dry.  Discard the stems  then finely slice.
3. Peel and mince the ginger. Dice the spring onions.
4. In a small bowl, mix the gravy ingredients together.
5. Mix equal amounts of flour and water together to form a paste.
6. Heat a wok over a high flame until it smokes. Add the oil.
7. Stir-fry the ginger, pork and mushrooms for 1 min. Add the prawns.
8. Stir-fry then add the gravy. Add the bamboo shoots and crab meat.
9. Sprinkle the corn flour on top. Stir until the gravy has thickened.
10. Turn off the flame. Set aside to cool, then add the spring onions.
11. Lay a spring roll sheet on a clean dry surface with a corner facing toward you. Spoon some filling in a row on the skin.  Fold the corner facing you over the filling, then fold the left and right hand corners over it.  Roll away from you and seal with a dab of flour paste or water.  Continue to make more rolls with the remaining ingredients.
12. Heat some oil in a wok or pan over a medium-high flame.
13. Deep-fry the rolls until light golden brown. Remove and drain well.
14. Place on a serving plate. Serve with chilli sauce and/or ketchup on the side.

Chef's Tips:

• The filling can be kept in the refrigerator for up to 2 days. After preparing the filling, allow to cool, cover, then store in the refrigerator. Alternatively, make small spring rolls then freeze for up to 1 month. Deep-fry while still frozen when required.