Crabstick Rolls Recipe

                                                 Crabstick Rolls Recipe


2 level tablespoons Wasabi

16 Crabsticks

16 sticks Cucumber, peeled, deseeded, the length of the crabsticks

1/4 cup Sliced pickled

8 medium sheets Nori seaweed, cut in half

Dipping sauce:

60 ml Soy sauce

60 ml Dark soy sauce

60 ml Water

2 1/2 tablespoons Mirin

1 tablespoon Bonito flakes

Cooking Procedure:


To make the dipping sauce : combine the sauce ingredients in a small saucepan. Bring to a boil, stirring constantly, then strain through a fine sieve. Transfer to a sauce bowl.

Smear wasabi liberally on a crabstick using a finger. Put the crabstick, a piece of cucumber and a few shreds of pickled ginger across one end of a nori strip.

Moisten the other end of the nori strip with a wet finger. Roll up tightly to enclose the filling.

Repeat until all the ingredients are used up.

Transfer the rolls to a serving plate and serve at room temperature with the dipping sauce.

Makes 16 rolls

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