120 gram White crab meat
100 gram Mince pork
150 ml Oil
1 clove Garlic-finely chopped
1 Spring onion-finely chopped
10 sheet Spring roll square pastry (6 inches)
1 tsp Sugar
1/2 tsp Fish sauce
1/2 tsp Ground black pepper
1/2 tsp Lemon juice
1 pinch Paprika powder
-Prepare the spring roll sheet as what instructed on the package.
-Mix crab meat, minced pork, spring onion, garlic, fish sauce, sugar, ground black pepper and lemon juice in the mixing bowl.
-Lay the spring roll sheet on the flat surface then put the crab fillings in the middle (length way). Then roll the sheet.
-Seal the roll by damped the edge with water. Repeat this process until finish all the fillings.
-Heat the oil in the frying pan. Fry the crab flutes and keep turning until they become golden brown in colour and fillings are cooked (Approx4-5 minutes) Remove the crab flutes and transfer them on the kitchen towel.
-Serve Crab Flute immediately with sweet chilli sauce, crispy salad as a starter.
*You can cook the delicious Crab Flutes in advance and reheat in the oven nearer to the serving time*
-Not sure where to get the fresh crabmeat? Don’t panic, I used the white crabmeat from the can.
-Do not put too many fillings onto a spring roll as you wanted them to be cooked evenly.
-You can also enjoy the Crab Flute as the garnish on top of the noodles soup.