CRAB MEAT CANNELLONI
2 min readIn the restaurant，we add a few frills to this dish，such as pickled cockles，along with dehydrated shallots and micro coriander，as pictured，but it is still delicious in its traditional，frill-free form.
Serves 2
INGREDIENTS
2 tablespoons picked white crab meat
1 tablespoon diced monkfish cheek
1 teaspoon chopped spring onion
2 teaspoon finely diced deseeded red chilli
12 teaspoon very finely chopped fresh root ginger
1 teaspoon sesame oil
pinch of salt
pinch of white pepper
2 sheets of frozen bean curd skin 15×20cm，defrosted beaten egg，for sealing
vegetable oil，for deep-frying
1 Cheung Fun Rice Sheet15×20cm
50ml Sweetened Soy Sauce，to serve
To garnish（optional）
dehydrated shallots
micro coriander
1.Mix the crab meat，monkfish cheek，spring onion，chilli，ginger，sesame oil and seasonings together for the filling，then check the weight，as you will only need 40g to avoid overfilling the
2.Lay the bean curd skins out flat in a double layer on a clean work surface orientated to forma diamond shape.
3.Spoon the filling mixture about 2cm up from the bottom point of the skin.
4.Flip the bottom point of the skin over the filling and roll up until you reach the 3 o’clock and 9 o’clock points，then fold each point in and continue rolling up as you would for a spring roll.Seal the top point of the roll with the beaten egg.
5.Heat the oil for deep-frying in a deep-fat fryerto 180℃.
6.Add the roll to the hot oil and fry for about 5 minutes or until the internal temperature reaches
50℃and the roll is golden brown in colour and crisp.
7.Remove from the oil and drain on kitchen paper.
8.Wrap the roll in the Cheung Fun Rice Sheet and cut it into 5cm-thick slices.Garnish with dehydrated shallots and micro coriander，if you like，and serve with Sweetened Soy Sauce.
CHEF’S TIP
Using a double layer of bean curd skin makes the finished roll crispier than if you use a single layer，which often results in a soft roll.You can dispense with wrapping the roll in the cheung fun，as it makes a lovely crisp snack by itself.
