Crab and sweetcorn spring rolls with chilli caramel dip

Method

1. Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.

2. Leave to cool slightly and transfer to a bowl. Add the crab, coriander, crème fraiche, lime and sweetcorn and season to taste with salt and freshly ground black pepper.

3. Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.

4. Place the sugar in a saucepan over a medium heat and allow it to dissolve. Continue to cook until the sugar turns a rich dark caramel colour.

5. Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a purée. Pour this carefully into the caramelised sugar. Bring to the boil and cook for about five minutes, simmering gently.

6. Heat the oil in a deep fat fryer and fry the spring rolls until crisp and golden. Drain and serve with the chilli dipping sauce.

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Ingredients

For the spring rolls

3 tbsp vegetable oil
1 shallot, chopped
1 garlic clove, chopped
200g crab meat
1 tbsp fresh coriander, chopped
75ml crème fraîche
1 fresh lime juice
1 lime zest
80g canned sweetcorn
12 spring roll wrappers
1 egg beaten
1 pinch salt and fresh ground black pepper
500ml vegetable oil for deep-frying

For the dipping sauce

85g caster sugar
2 red chillies
2 plum tomatoes
8 kaffir lime leaves
2 lemon grass stalks, finely chopped
30g fresh ginger root, peeled
2 garlic clove
2 Shallots, peeled
2 tbsp Fish Sauce
40ml Sesame oil
50ml dark Soy sauce
2 tbsp clear honey
3 fresh lime juice
3 lime zest

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