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.