HomeRecipesCook Along with Chef Deniz: Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce
Cook Along with Chef Deniz: Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce
May 13, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight we are cooking with amazing Dungeness Crab. You will leave this class inspired to make a delicious meal packed with this decadent ingredient!
Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz.
Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce
Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce
By Chef Deniz Tarakcioglu
May 13th, 2021
Ingredients:
200mL freshly picked crab meat
400mL mild fennel sausage meat
8 sheets of favourite spring roll wrapper, medium size
50mL ginger, finely grated
30mL garlic, finely grated
50mL cilantro, chopped
2 eggs
20mL coriander powder
100mL tamarind concentrate
50mL maple syrup
10mL chili flakes, or fresh chili slices
Instructions:
In a medium sized mixing bowl, mix sausage meat, flaked crab meat, ginger, garlic, cilantro, pinch of salt, eggs and coriander powder. Mix until uniform, keep cool. Heat up 2 inches thick vegetable oil in a medium sized pot to 350F. Mix 15mL flour with 15mL water to seal the spring rolls. Divide the mix into 8 equal portions of filling. Starting from the linty edge, roll the rolls and brush with flour slurry to seal the end. Fry in 2 batches until golden brown and the sausage is cooked through. In a small pot bring the tamarind concentrate, maple syrup and chili flakes to a boil. Serve as a dip.
