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• FOOD_POSTED_BY: Michal Riddle
• FOOD_POSTED_ON: Jan 28, 2013
• Views : 5047
• Likes : 1
• Reviews : 1
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• Category : Courses » Lunch » Lunch/snacks Finger Food
• Description : These Chinese-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crabmeat, water chestnuts and corn.

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Overview

• 

  Gingered crab filo parcels Photo: Reader's

  Digest

   

  Makes 18 parcels

  Preparation time: 45–50 minutes

  Cooking time: about 15 minutes

   

  Ingredients for gingered crab filo parcels

  1 can crabmeat, about 170 g, drained

  1 can water chestnuts, about 225 g, drained and coarsely chopped

  1 can corn, about 200 g, drained

  4 spring onions, chopped

  1 tablespoon finely chopped fresh ginger

  1 fresh red chilli, seeded and finely chopped

  2 tablespoons Chinese cooking wine or dry sherry

  salt and pepper

  2 tablespoons peanut oil

  1 tablespoon sesame oil

  6 sheets filo pastry, about 50 x 30 cm each, about 225 g in total

  1 tablespoon sesame seeds

   

  To serve

  spring onions

  Thai sweet chilli dipping sauce

   

  Preparation for gingered crab filo parcels

  1 Preheat the oven to 200ºC. Combine the crab, water chestnuts, corn, spring onions, ginger, chilli and Chinese cooking wine or sherry in a bowl, and season with salt and pepper to taste. Mix together the peanut and sesame oils in a cup.

   

  2 Roll up the sheets of filo loosely, rolling from a short side. Using a sharp knife, cut the roll across evenly into 3. Cover 2 of these shorter rolls with plastic wrap to prevent them from drying out. Unravel the third roll, remove one of the strips and set the rest aside, covered.

   

  3 Lay the strip of filo flat on the work surface, with a short end nearest to you, and brush with a little of the oil mixture. Place a heaped teaspoon of the crab mixture near the bottom, towards the right-hand corner of the short end, and fold the pastry diagonally over it. Continue folding diagonally, over and over, until you reach the end of the strip, making a neat triangular parcel. Place on a baking tray, seam side down.

   

  4 Repeat with remaining strips of filo, uncovering them only when needed, until all of the crab mixture is used. (The parcels can be prepared in advance; cover the baking trays with plastic wrap and keep in the fridge. The baking time may need to be increased to 15 minutes if the parcels are very cold.)

   

  5 Lightly brush the tops of the parcels with any remaining oil mixture and sprinkle with the sesame seeds. Bake for 12–13 minutes, or until crisp and golden.

   

  6 Transfer the parcels to a wire rack and cool slightly. Meanwhile, shred the spring onion tops for garnishing, to form ‘brushes’. Serve the parcels warm, on a tray garnished with the spring onion brushes and a little dish of Thai sweet chilli dipping sauce to accompany.

   

  Each parcel provides 331 kJ, 79 kcal, 3 g protein, 3 g fat (0.5 g saturated fat), 11 g carbohydrate (1 g sugars), 0.5 g fibre

  
  

  Note: This is a demo site. The content below has been taken from:http://www.readersdigest.com.au/gingered-crab-filo-parcels