Cook Along with Chef Deniz: Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

May 13, 2021

Cook Along with Chef Deniz: Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

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. 

Watch the class below, or visit us on YouTube

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Crab and Sausage Spring Rolls with Sweet Tamarind Chili Sauce

By Chef Deniz Tarakcioglu

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.

Prep Time: 15 minutes 

Cook time: 30 minutes

Yield: 2 servings




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