Crab Roll Recipe

Number of serving: 4

Total Preparation time: 10 minutes

Total Cooking time: 15 minutes


20pcs dried Soya Bean skin, cut into 6cm x 6cm square sheet

Filling ingredients:
500g fish paste, could be made from firm white fish
100g minced pork
200g water chestnuts, canned or fresh, remove skin and finely chopped
1 carrot, shredded
1 stalk coriander leaves
2 pieces dried soya bean skin

Seasoning Ingredients:
1 teaspoon MSG
1 teaspoon salt
1 teaspoon sugar
1 tablespoon light soya sauce
teaspoon five spice powder
teaspoon pepper
1 teaspoon sesame oil

Soak water chestnuts and carrot into boiling water for 2 minutes. Drain. Combine all filling and seasoning ingredients in a mixing bowl, mix well. Place the mixture onto a piece of dried soya bean skin and roll up, then tight with food grade string to form small ball shape. Repeat until all the mixture is used. Steam over high heat for 10 minutes. Coat with corn flour and deep fry for 2 minutes until golden brown. Drain with paper towel. Ready to serve.

Cooking tips:

If could you find Sengkuang fruit at your area, you may use it to replace the water chestnuts which have slightly different texture but yet nutritious.

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