Brown crab spring rolls and chilli jam served with a Japanese side salad

Method

1. First make the chilli jam. In a saucepan, bring the sugar and rice wine vinegar to the boil. Cook briskly until the mixture caramelises, turning a dark golden colour.

2. Add in the chilli, reduce the heat and simmer for 10 minutes. Remove, allow to cool, then stir in a squeeze of lime juice.

3. To make the filling, mix together the spring onion, coriander, crab meat, chilli, ginger, garlic, nam pla, sugar, soy sauce, lime juice and honey in a large bowl.

4. To make the salad, mix together the daikon, cucumber, carrot, mangetout, coriander and mint leaves. Toss with the rice wine vinegar and sesame oil.

5. Spoon a portion of the crab mixture onto each spring roll wrapper and roll up the wrapping over the filling.

6. Serve the crab spring rolls with the Japanese salad and the chilli jam.

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Ingredients

6 circular spring roll wrappers

Filling:

1 bunch of Spring onions, thinly chopped
1 bunch of Coriander, thinly chopped
115g fresh-cooked crab meat
1 tbsp nam pla (Thai fish sauce), (thai fish sauce)
3cm piece of fresh ginger root, finely sliced
1 red chilli, thinly sliced
1 garlic clove, finely sliced
1 tsp dark Soy sauce
juice of 1 lime
1 tbsp clear honey

For the chilli jam:

100ml rice wine vinegar
200g Sugar
4 red chillies, chopped
squeeze of fresh lime juice

For the Japanese salad:

1/2 daikon or mooli (white radish)
1/2 Cucumber, finely sliced
1 carrot, finely sliced
handful of mangetout
coriander leaves
mint leaves

For the dressing:

rice wine vinegar
Sesame oil

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