close
Advertisement
Magazine
 

Gingered crab filo parcels

These Asian-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crab, water chestnuts and corn. They look and taste wonderful, and are really easy to make. Prepare them ahead for a party, then bake just before serving with a sweet chilli dipping sauce.

Gingered crab filo parcels

Ingredients

  • 1 can crabmeat, about 170 g, drained
  • 1 can water chestnuts, about 225 g, drained and coarsely chopped
  • 1 can corn, about 200 g, drained
  • 4 spring onions, chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 fresh red chilli, seeded and finely chopped
  • 2 tablespoons Chinese cooking wine or dry sherry
  • salt and pepper
  • 2 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 6 sheets filo pastry, about 50 x 30 cm each, about 225 g in total
  • 1 tablespoon sesame seeds

To serve

  • spring onions
  • Thai sweet chilli dipping sauce

Preparation

  1. Preheat the oven to 200ºC. Combine the crab, water chestnuts, corn, spring onions, ginger, chilli and Chinese cooking wine or sherry in a bowl, and season with salt and pepper to taste. Mix together the peanut and sesame oils in a cup.
  2. Roll up the sheets of filo loosely, rolling from a short side. Using a sharp knife, cut the roll across evenly into 3. Cover 2 of these shorter rolls with plastic wrap to prevent them from drying out. Unravel the third roll, remove one of the strips and set the rest aside, covered.
  3. Lay the strip of filo flat on the work surface, with a short end nearest to you, and brush with a little of the oil mixture. Place a heaped teaspoon of the crab mixture near the bottom, towards the right-hand corner of the short end, and fold the pastry diagonally over it. Continue folding diagonally, over and over, until you reach the end of the strip, making a neat triangular parcel. Place on a baking tray, seam side down.
  4. Repeat with remaining strips of filo, uncovering them only when needed, until all of the crab mixture is used. (The parcels can be prepared in advance; cover the baking trays with plastic wrap and keep in the fridge. The baking time may need to be increased to 15 minutes if the parcels are very cold.)
  5. Lightly brush the tops of the parcels with any remaining oil mixture and sprinkle with the sesame seeds. Bake for 12–13 minutes, or until crisp and golden.
  6. Transfer the parcels to a wire rack and cool slightly. Meanwhile, shred the spring onion tops for garnishing, to form 'brushes'. Serve the parcels warm, on a tray garnished with the spring onion brushes and a little dish of Thai sweet chilli dipping sauce to accompany.

Each parcel provides 331 kJ, 79 kcal, 3 g protein, 3 g fat (0.5 g saturated fat), 11 g carbohydrate (1 g sugars), 0.5 g fibre

Makes 18 parcels
Preparation: 45-50 minutes

Tags:



More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Advertisement