A savory appetiser in the form of deep-fried crispy crab pockets served with a sweet chilli sauce will win hearts in the first round of appetisers.

VELVETY CRAB POCKETS

Active ingredients

1/2 cup cream cheese
2-3 crab sticks, finely sliced
8 spring roll sheets (3" x 3").
1 tbsp carefully chopped garlic.
1 tbsp carefully chopped celery.
1/4 cup carefully chopped carrot.
2-3 spring onions bulbs, finely chopped.
1/4 cup carefully chopped spring onion greens.
White pepper powder to taste.
Salt to taste.
Refined flour slurry for applying.
Oil for deep frying.
Sweet chilli sauce to serve.

Approach.

1. Take cream cheese in a large bowl. Add garlic, celery, carrot, crab sticks, spring onion bulbs, spring onion greens, white pepper powder and salt and mix till well combined.
2. Place a portion in the centre of a spring roll sheet, apply some refined flour slurry on all the sides, bring the edges to the centre, press to seal and make a pocket.
3. Heat adequate oil in a kadai. Carefully slide in the pockets and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Set up the velvety crab pockets on a serving plate and serve hot with sweet chilli sauce.

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