Crab Finger with Chilli Ginger Dip and Oriental Salad

For a seafood starter try Pascal Proyart's crab-filled spring roll served with a crunchy salad and sweet chilli sauce
Crab Finger with Chilli Ginger Dip and Oriental Salad
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 60 g fresh white or brown crab meat
  • black pepper
  • 1 tsp chopped coriander
  • 1 spring roll wrapper
  • 10 g butter, softened
  • vegetable oil, for deep-frying

For the Chilli ginger dip:

  • 90 ml white malt vinegar
  • 60 g caster sugar
  • 1 tsp chopped red chillies
  • 1 tsp chopped ginger
  • a squeeze of fresh lime juice
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp chopped coriander

For the Petite Oriental Salad:

  • 30 g rice noodles, cooked and drained
  • 1/2 red pepper, finely sliced
  • 25 g enoki mushrooms
  • 1 spring onion, finely sliced
  • 10 g Chinese cabbage, shredded
  • 15 g cucumber, peeled, seeded and sliced into short fine strips
  • 2 cloves garlic, crushed
  • juice of 1/2 limes
  • 4 tsp vegetable oil
  • 1 tsp sesame oil
  • black pepper


1. First make the chilli ginger dip. Heat the white wine vinegar and the caster sugar gently in a small saucepan for 2-3 minutes, until the sugar has dissolved making a syrup.

2. Add the chilli and ginger to the hot syrup. Set aside to cool.

3. Season the crab-meat with salt and freshly ground pepper and mix with the coriander. Wrap the crab mixture in the spring roll wrapper, brushing the edges with butter and sealing tightly.

4. Heat the oil for deep frying in a non-stick saucepan or deep fat fryer. Bring to medium heat and add the crab roll. Fry until golden brown on all sides, around 3-5 minutes. Remove with a slotted spoon and drain on kitchen paper.

5. Make the Petite Oriental salad. Mix together the noodles, red pepper, enoki mushrooms, spring onion, Chinese cabbage, cucumber and garlic in a bowl. Toss the salad mixture with the lime juice, vegetable oil and sesame oil and season with salt and freshly ground pepper.

6. Serve the freshly fried crab finger with the chilli ginger dipping sauce and the Petite Oriental salad.

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