Crunchy Crab Parcels Food

CRUNCHY CRAB PARCELS

Steps:

• Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool.
• Add the crabmeat and sliced green bits of spring onion to the potato mixture and stir together. Melt the remaining butter. Unwrap the filo pastry and cover with a clean, damp tea towel to prevent it drying out. Brush melted butter over one sheet, place another on top and brush again with butter. Then add a final sheet of filo.
• Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a teaspoon of the crab onto the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed and you have a neat triangle shape, place on a baking sheet and brush with more butter. Can be made ahead up to this point and frozen for up to 1 month.
• Heat oven to 200C/fan 180C/gas 6. Cook the rolls for 15-20 mins until golden and crisp. To serve, pile the parcels up on a plate or bowl, then scatter over with extra sliced spring onion, if you like.

CRAB RANGOON

Steps:

• Place the cream cheese, crab meat, Worcestershire sauce, garlic powder, green onions, and salt to taste in a bowl. Stir to combine.
• Place a wrapper on the counter. Using your finger, wet the edges with water. Place about 2 teaspoons (13g) of filling in the center of the wrapper.
• Fold up 2 opposite corners to meet in the center. Press to seal. Fold up the remaining 2 corners to meet in the center, trying to keep the edges lined up and even. Press all edges again to seal carefully.
• Repeat with the remaining wontons and filling.
• To fry the Rangoon, heat an inch of oil in a pan to 350° Fry the Rangoon, several pieces at a time, until they're golden and crispy. Use a slotted spoon to remove. Let drain on paper towels. Repeat the frying process with remaining wontons.
• Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

HANOI CRISP PARCELS WITH VERMICELLI SALAD: BUN NEM RAN

Steps:

• Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths.
• Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard.
• In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce.
• Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
• Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
• Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center.
• Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers.
• Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds.
• Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp.
• Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls.
• Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts.