Archive for the ‘SEAFOOD – ALL’ Category
Prawn & Cheddar Spring Rolls
May 15, 2019 Lee
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Prawn & Cheddar Spring Rolls

In my never ending search for ways to prepare spring rolls, I found this recipe on a friend's website, and these sound very tasty. Spring roll wrappers generally come in 2 sizes, 8.5 x 8.5 inch and 5.5 x 5.5 inch, it is recommended to use the smaller 5.5 inch ones. When I get prawn for this I will measure them with and without the heads so you can estimate the size. This recipe is in no way considered Chinese.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 50 spring roll

Ingredients
  

  • 50 medium prawn, peeled, deveined, leave tails on
  • 50 spring roll wrappers, 5.5 x 5.5 inch preferred
  • Cheddar cheese
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • cooking oil, as needed

For the Marinade

  • 1 1/2 teaspoons ginger juice
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons corn starch
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon white pepper powder
  • 2 spring onions, finely chopped

Instructions
 

  • For the cheese, you can use sliced or block. For sliced, stack 3-4 slices and cut into strips. For block cheese, cut slices about 1/4 inch wide, then slice those into strips. Goal for the cheese is to insert it the prawn where you deveined them.
  • If your spring roll wrappers are frozen, take them out of the freezer and place on the counter about an hour before you start so they are completely thawed.
  • Prep the prawn by rinsing, removing the head, peel off the shell but leave the last segment of the shell and tail attached, devein but slice a little bit deeper than what you would normally do, this is where the cheese will go, and rinse again.
  • Spread the prawn out on some paper towels and pat them dry.
  • Mix together the Marinade ingredients in a large mixing bowl, add the prawn and toss together with the marinade. Let the prawn marinate for 15 minutes.
  • Now we are going to roll them and this is slightly different from regular spring rolls as both ends are open, with the tail sticking out from one end. First thing to do is mix the corn starch and water in a small bowl, this is your glue to seal the edge, keep that right near where you are rolling. Open the package of spring roll wrappers and if working by yourself, cover them with a damp paper towel to keep them from drying out. Highly recommended to have two people do this, one to pull the wrappers apart, and one to do the rolling.
  • Spring roll wrappers have have different textures on each side, one side is smooth, the other is rough, when using these, smooth side always goes down on your work surface. Carefully pull off a wrapper from the pack, if you have not done this before, you will get the hang of it very quickly and will know how hard you can pull without tearing a sheet. Place the wrapper, smooth side down in front of you with one corner towards you.
  • Pick up a prawn and stuff the back where you deveined it with a strip or two of cheese, place the prawn on the wrapper on the corner nearest you. Keep the tail end on the same side for each roll you make.
  • Fold the corner nearest you up over the prawn, leaving part of the last shell segment visible.
  • Fold the left and right sides in towards the center.
  • Roll the prawn away from you until you almost get to the end, now dip two fingers in the corn starch slurry and rub along the two edges of the exposed corner pointing away from you.
  • Continue to roll to seal the corner.
  • Repeat for all remaining shrimp.
  • To fry them, heat about 1/2 inch of cooking oil in a pan to 180 C (350 F), when the oil is hot but not smoking, place 4-5 rolls in the hot oil, a pair of chop sticks will be quite handy to prevent burnt fingers.
  • Turn the rolls over when golden brown on the edges and fry the other side until golden, remove to paper towels to drain.
  • To serve, have sweet chili sauce, mayo (think Kewpie), or even marinara sauce available. Enjoy.

Notes

I will figure pricing on these when I get some prawn and determine how much cheese I will need. For now, I will say Fair cost.
This recipe for Shrimp and Cheese Spring Rolls is courtesy of Rasa Malaysia.
United States.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Fried Crab Sticks aka Fish Fingers
May 14, 2019 Lee
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Fried Crab Sticks aka Fish Fingers

Adapted from an internet recipe.
In my never ending quest to find recipes that use crab sticks (imitation crab, which is just fish), I came across this one, and it is very good! Easy to prepare, these can be shallow fried in a pan or deep fried. I made these on 31 Jan 2022 and the family loved them! Serve as an appetizer or main dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Asian
Servings 0

Equipment

  • Deep Fryer

Ingredients
  

  • imitation crab sticks
  • 3 eggs
  • 2 tablespoons milk
  • 1½ cups panko breadcrumbs
  • 1 cup all purpose flour
  • cooking oil, as needed
  • dipping sauce, of your choice

Instructions
 

  • For the crab sticks, estimate 1-2 sticks per serving as appetizers, or 6-8 sticks per serving as a main dish.
  • Whisk together the eggs and milk in a shallow bowl. Place the flour in a bowl, and the panko in another bowl. Place a sheet of foil or parchment paper on the counter then unwrap the crab sticks and place on the foil. (And you can see I already had 4 sticks coated already when I took the photo.)
  • For pan frying: Heat about ½ inch of oil in a pan, you want it hot but not smoking. For deep frying, set the dial to 180° C (350°).
  • Roll a crab stick in flour to evenly coat, then coat evenly with egg mixture, then coat with panko, and place the crab stick back on the foil. (The coating is not thick, but the panko and egg give a nice texture and flavor.)
  • When you have 4-6 sticks completed, and the oil is hot, add the sticks to the oil and fry until browned, turn to brown other side, this only takes 2 minutes or so and do not overcook or the crab sticks will fall apart. When using a deep fryer, place sticks in the basket so they are not touching, then deep fry for 1-2 minutes.
  • Remove and drain on paper towels.
  • Repeat for remaining crab sticks.
  • Enjoy with a dipping sauce of your choice, such as sweet chili sauce, ketchup, or Japanese mayo (Kewpie). Figure 1-2 sticks per serving as an appetizer and 6-8 sticks per serving as a main dish.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab - Imitation
Crab & Cheese Spring Rolls
May 2, 2019 Lee
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Crab & Cheese Spring Rolls

Pups with Chopsticks, Joyce.
These are delicious and easy to prepare. Keep in mind, this is in no way Chinese. The number of spring rolls you make from this will depend on the size of the wrappers you use, either 8.5 x 8.5 inch or 5.5 x 5.5 inch, either size will work. I used 5.5 x 5.5 inch wrappers and made 15 spring rolls, so using the larger ones, you will make less.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 15 spring rolls

Ingredients
  

  • 15 spring roll wrappers
  • 250 grams imitation crab sticks, (8 oz)
  • 250 grams Cream cheese, room temp, (8 oz)
  • ¾ cup Mozzarella Cheese, shredded
  • 2-3 tabelspoons mayo
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 2-3 spring onions, sliced, white and green parts
  • 2 cloves garlic, smashed, finely minced
  • 1 tablespoon corn starch
  • 1-2 tablespoons water
  • sweet chili sauce, for serving, or dipping sauces of your choice

Instructions
 

  • If your spring roll wrappers are frozen, take them out and place on the counter for 1-2 hours before you start. Take out the cream cheese, unwrap that and place in a mixing bowl for about an hour, to come up to room temperature and soften, or use a spreadable cream cheese.
  • Unwrap the crab sticks and chop them, then shred or break them apart with your fingers. Here they are just chopped, not shredded yet.
  • Prep the spring onion and garlic.
  • Mash up the cream cheese up with a heavy spoon to get it mixable.
  • To the bowl, add the mayo, Mozzarella cheese, Worcestershire sauce, rice vinegar, and sugar. Mix to combine.
  • Add the crab, garlic, and spring onion.
  • Mix to combine, now your filling is ready. Go ahead and mix together the corn starch and water in a small bowl, this is your glue to seal the edges of the spring rolls.
  • Rolling, for this step, it is best to have two people, one to pull the wrappers, one to roll. Lay a spring roll wrapper, smooth side down on the counter with one corner pointed towards you. Place about 1-1 1/2 tablespoons of filling near the corner closest to you. Fold the corner nearest you up and over the filling and roll away until you are at the widest point of the wrapper. Use your fingers and dip into the glue and rub that on the two side that are away from you, be generous. Now fold one side, left or right, towards the middle, the repeat with the other side, now it should look like an open envelope. Now continue rolling away from you to complete the roll. If the point flap does not stay glued down, just dab a bit more glue on it. Repeat until the filling is all used. Once you have done this a few times this actually goes pretty fast. The reason for the two people is you do not want the wrappers drying or they will tear when pulling them apart. If only you are making these, cover the wrappers with a damp towel while you roll each one.
  • Completed spring rolls.
  • When you are ready to fry them, heat about ½ inch of oil in a pan, you want it hot but not smoking. When the oil is hot, fry 4 to 5 rolls at a time until golden brown then turn over until the other side is golden brown. Drain on paper towels and continue frying in batches until all are cooked. Keep in mind, the filling in these is soft and some rolls may ooze a bit of cheese and filling into oil, that accounts for the dark specks you see on the rolls, just cosmetic, no harm.
  • Serve with sweet chili sauce for dipping, or other sauces of your choice. Enjoy as an appetizer or even as a main dish. These are excellent even without a dipping sauce.

Notes

The crab sticks are 52 Baht, the cream cheese is 108 Baht for Caroline brand (Thai), and figure about 60 Baht for the Mozzarella. For 15 spring rolls, this is about 48 cents per spring roll. If using and import brand of cream cheese, figure about 60 cents per spring roll. Figure 1-2 rolls as a serving as an appetizer (Low cost), and 3-4 rolls as a main dish with a nice side. (High cost).
#1 Go-To Recipes,* Best Value $1 or Less per Serving,* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab - Imitation
Fish Chowder III
April 25, 2019 Lee
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Fish Chowder III

Adapted from an internet recipe.
Another great sounding fish chowder recipe, any whitefish can be used, boneless and skinless. I look forward to making this.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams whitefish fillets, boneless, skinless, cut into bite size pieces, (1 lb)
  • 1 large carrot, chopped
  • 3 stalks celery, with leaves, chopped
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons butter
  • 2½ cups potatoes, chopped
  • 1 can baby clams, rinsed and drained
  • 2 cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper, and as desired
  • 2 cups milk

Instructions
 

  • In a large, melt the butter on medium heat, when melted, add the celery, onion, garlic, and carrot. Cook for 5 minutes, stirring often.
  • Add the potatoes, fish, clams, water, salt, and pepper, and bring to a boil then reduce to a low simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender, stir occasionally.
  • When the potatoes are tender, stir in the milk. Leave on a simmer and cook, stirring often until the chowder is heated through.
  • Ladle into bowls, sprinkle some black pepper on top, serve with crackers.

Notes

Low cost per serving.
Variants. 1. Use 1-2 containers of oyster meat (Thailand, think Tesco), drained, in place of clams. 2. Use evaporated milk in place of whole milk.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Clams,Seafood - Oysters,SOUPS, STEWS, CHILI
Crab Pasta Salad
February 10, 2019 Lee
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Crab Pasta Salad

Lee
I like pasta salads as they are easy to make and can be dressed up any way you like. This is something I just threw together and it was well liked.
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 25 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams dry spiral pasta, or any bite size pasta you like, (8 oz)
  • 500 grams imitation crab, cut into bite size pieces, (1 lb)
  • 4-5 spring onions, chopped
  • 1 handful fresh dill, chopped
  • mayo, as needed
  • black pepper, as desired, to taste

Instructions
 

  • Bring a pot of salted water to a boil and then add the pasta. Cook until tender. Drain and run under cold water, drain and let set in the colander for a few minutes to drain very well. Place in a large mixing bowl.
  • Add the crab, spring onion, and dill.
  • Ad 2 big spoonfuls of mayo and gently mix into the salad to coat everything in mayo, add more as needed to get the consistency you desire. Goal is well coated, not dripping, in mayo. Season with black pepper as desired. Cover and place in the fridge to chill for several hours, serve with any main dish or as is for a light meal.

Notes

The imitation crab will cost 52 Baht/250 grams, 104 for 500 grams. The pasta I used was Fusilli (spiral) from Italy for 35 Baht/250 grams. For 6 servings, this is about 72 cents per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA,SEAFOOD - ALL,Seafood - Crab - Imitation,Sides - Salads
Vietnamese Spring Rolls
January 30, 2019 Lee
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Vietnamese Spring Rolls

Adapted from an internet recipe.
Vietnamese Spring Rolls are made with rice paper, and are not fried or cooked in anyway after preparing. These are unique to Vietnam. Since the filling is seen through the rice paper, this way is very visual and eye appealing, this method is the unmixed method, more of a layered method. I have never used rice paper before so this will be a first when I make these as well. The trick here is to use 2 rice sheets per spring roll.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Vietnamese
Servings 7 spring rolls

Ingredients
  

  • 14 sheets rice paper, (I don't know how many is in a package, so I will update this.)
  • 1 cup fresh mint leaves
  • 250 grams cooked shrimp, peeled, deveined, tails removed, sliced in half lengthwise, (8 oz)
  • 14 lettuce leaves
  • 2 cups rice vermivelli noodles, aka glass noodles, cooked, cooled to room temp, chopped.
  • 3 cups fresh bean sprouts

Instructions
 

  • Thaw the rice sheets.
  • Other than the rice sheets, get all of the ingredients prepped and ready to go, in bowls left to right, in the order listed.
  • Get a large flat pan of hot water ready and near you. Place a clean cloth on the counter in front of you, this will be your work surface.
  • When you have everything ready, take two sheets of rive paper and put them in the water for 10 seconds or so, until soft, remove from the water and for square sheets, one corner towards you, for round sheets, well, an edge near you.
  • Working closest to you, Arrange 3 mint leaves, evenly spaced, near you, staring from the center and working out.
  • Now place 4 shrimp halves in between the mint leaves.
  • Now take a lettuce leaf and roughly tear that up, place that on top of the shrimp.
  • Now add a small amount of vermicelli noodles on the lettuce.
  • Add some bean sprouts.
  • Then add 3 more mint leaves.
  • Now tear up another lettuce leaf and top the mint.
  • To roll, lift the corner towards you up over and away from you and roll, tightly, away from you, 1 revolution of the roll only.
  • Fold the left and right sides towards the center.
  • Now roll, tightly, until it is completely rolled. Set on a serving tray, space them apart so they do not stick together.
  • Serve with dipping sauces of your choice, such as sweat and sour chili sauce.

Notes

I will price when I source the ingredients, for now I will say fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Pancit Bihon
December 21, 2018 Lee
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Pancit Bihon

Rasa Malaysia, Bee, United States.
Little culture lesson for you, the name Pancit originates in China, Hokkien to be specific. "Pancit" in Tagalog (Filipino language) means noodle, and "pian i sit" in the Chinese Hokkien dialect. Now Pancit Bihon means noodles, thin rice vermicelli (called glass noodles). In the Philippines, and in China, pancit is a common birthday dish as noodles are a symbol of longevity. There is as many ways to make pancit as there is shades of green, with the most common being Pancit Bihon.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Filipino
Servings 6 servings

Ingredients
  

  • 250 grams dry rice noodles, thin, vermicelli, (8 oz)
  • 2-3 chicken thighs, or legs, skin on bone in
  • 1 head small green cabbage, shredded into ½ to 1 inch pieces
  • 2-3 medium carrots, shredded or thinly sliced crosswise
  • 1 small onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 250 grams shrimp, peeled, deveined, tails removed, (8 oz)
  • 1 tablespoon cooking oil
  • 2 tablespoons dark soy sauce
  • 1 tablespoon fish sauce
  • black pepper, as desired
  • spring onions, sliced, for garnish, if desired
  • small limes, cut into wedges, for garnish, if desired

Instructions
 

  • In a pot, add 4 cups of water and add the chicken pieces, bring to a boil to cook the chicken, this is dual purpose here, you will cook the chicken needed, and make the broth needed, skim off any foam that forms on the surface of the water. When the chicken is cooked through, remove to cutting board and shred the chicken, discard the bones, skin, and cartilage, and set aside. There, you just made the broth we are going to use, so set the pot of broth to the side as well.
  • While the chicken is cooking, add some hot water to a bowl and add the dry rice noodles, let them soak for 5 minutes or so, this removes some starch and softens them to make the stir fry cooking easier.
  • Get everything prepped and ready while the chicken is cooking.
  • Now using a large wok, or non stick wok pan (my preference) or a large no stick pan, heat the pan of your choice on medium heat then add the oil, garlic, and onion. Stir fry until the onion is translucent but do not burn the garlic. (A side joke to the meaning of pancit is stirring, you will be doing a lot of stirring.) This dish uses very little oil so the stirring is key here.
  • To the pan add the shredded chicken and shrimp, and, you guessed it, stir fry until the shrimp is just turning pink.
  • Now add the cabbage and carrot, and stir fry for 2-3 minutes to soften the cabbage and carrot. Remove the mixture to a large bowl and set that aside for now. Return the pan back to the heat.
  • Add the reserved chicken broth you made to the pan and bring to a boil then reduce the heat to a low boil. Add the dry rice noodles, dark soy sauce, and fish sauce. Let this return to a low boil and let this cook for 5 minutes or so, you are going to reduce the broth now, stirring once in a while as well.
  • When the broth has reduced to about ¼ cup. Add the meat and vegetable mixture back to the pan, season with black pepper as desired, and once again, stir fry until the liquid has all evaporated. Taste and season with black pepper again if desired.
  • Place on a serving platter and garnish with sliced spring onion and lime wedges if desired. Serve.

Notes

Low cost.
Variants: 1. Add hard boiled quail eggs. 2. Use sliced steamed Chinese sausage in place of, or with, the chicken.
* Best Value $1 or Less per Serving,: FILIPINO,CHICKEN & TURKEY,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp in Coconut Milk (Ginataang Hipon)
December 15, 2018 Lee
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Shrimp in Coconut Milk (Ginataang Hipon)

Just A Pinch Recipe Club, J. White Harris, United States.
This comes from a good friend who has traveled throughout the Philippines, which is where this originates. For the black pepper leaves, in the US, some farmers markets will sell these, if you cannot find them, fresh spinach or bok choi works well also. Two methods are listed, the alternate method is a more localized type for Thailand with added fish and using local vegetables. I made the alternate method, and it is delicious!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

Original Method

  • 1 kilo shrimp, shelled, deveined, tails removed, (2 lb)
  • 2 cups coconut milk
  • 1 cup water
  • 1 cup fresh pepper leaves, these are black pepper leaves, or any leafy vegetable like fresh spinach or bok choi.
  • salt and black pepper, to taste

Alternate Method

  • 500 grams shrimp, shelled, deveined, tails removed, (1 lb)
  • 500 grams white fish fillets, cut into 1 inch pieces, Pangasius is perfect, (1 lb)
  • 1 bag soup fixings, from local market
  • 3 cups coconut milk
  • 2 cups water
  • 1 teaspoon pork broth powder
  • salt and black pepper, as desired

Instructions
 

Original Method

  • In a medium pot, add the water and coconut milk. Bring to a boil then add the shrimp, reduce to a simmer. Season with salt and black pepper as desired.
  • When the shrimp are pink (do not overcook the shrimp), remove from heat.
  • Stir in the pepper leaves or other leafy vegetable, spinach or bok choi would be good choices.
  • When the greens are wilted, serve.

Alternate Method

  • With this method, I reduced the shrimp to 500 grams (1 lb) and added 500 grams of Pangasius, which is a nice firm white fish. Also used is a bag of soup fixings from the market, the green leafy parts in this are the leaves from a vine that grows wild and is foraged for everyday.
  • Open the bag of soup fixings and give everything a good rinse. This bag contained carrot, pumpkin, bottle gourd, winter melon, leaves from a vine make up most of this, and oyster mushrooms.
  • In a medium pot, add the water and coconut milk. Bring to a near boil then add the soup fixings, pork broth powder, and season with salt and pepper as desired.
  • When it nearly boils again, reduce to a simmer and let this cook for about 10 minutes.
  • Add the fish and shrimp and stir in. When the shrimp are pink (do not overcook the shrimp), just turn off the heat, leaving the pot on the burner, and cover with a lid. After about 5 minutes, the soup is done, but can remain covered while you prepare other items. I made some rice so I just let the pot sit.
  • Ladle into bowls and enjoy.
  • I served this with a side of Persian Dill Rice.

Notes

I recently bought 1 kilo (2 lbs) of shrimp from a local vendor for 70 Baht. For 4 servings, this is about 53 cents per serving. Adding variants can increase the price slightly if decreasing the amount of shrimp, like when adding fish, but certainly less than $1 per serving.
Variant: 1. Add Straw mushrooms, sliced in half.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SOUPS, STEWS, CHILI
Crab Rangoon Spring Rolls
October 14, 2018 Lee
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Crab Rangoon Spring Rolls

Adapted from an internet recipe.
Crab Rangoon is not Chinese in origin, it as American. This recipe uses imitation crab which is left whole, not chopped, and simply rolled in spring roll wrappers. The dipping sauce in combination with the fried spring rolls = Crab Rangoon Spring Rolls. Feel free to use dipping sauces of your choice and simply call these Crab Stick Spring Rolls.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

For the Dipping Sauce

  • 250 grams Cream cheese, 1 package, room temperature, (8 oz)
  • 1-2 tablespoons mayo, and as needed
  • 1 tablespoon Sriracha Chili Garlic sauce
  • 1 tablespoon soy sauce
  • 1 spring onion, finely sliced, white and green parts

For the Spring Rolls

  • 500 grams imitation crab, (1 lb)
  • 1 package spring roll wrappers, thawed, you will have leftovers from this
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • lard, or cooking oil, for frying

Instructions
 

For the Dipping Sauce

  • Add the cream cheese to a bowl and mash with a sturdy fork, add the Sriracha, spring onion, mayo, and soy sauce.
  • Mash with the fork, adding more mayo as needed to achieve the consistency you want. Set this aside.

For the Spring Rolls

  • The only prep work is unwrapping each crab stick. Unwrap the sticks from the entire package. I ended up with 38 sticks (a cat stole 1 and there was one left over, quick snack for me). You will use all the sticks, you won't use all the wrappers. Place the sticks in a bowl, and in a small bowl, mix together the water and cornstarch to make a slurry.
  • Two people is very handy to do this step, one to pull the the pastry apart and the other rolling the spring rolls. Spring roll wrappers are very thin pastry, and if doing this by yourself, place a damp towel on the unused sheets while you roll, if they start to dry, they will be hard to pull apart and will tear. This will actually go by rather quickly now.
    Note: Spring roll wrappers come in two sizes, 8½ x 8½ inches and 5½ x 5½ inches. If using the larger sheets, which is show here, use 3 crab sticks, if using the smaller size use 2 crab sticks.
  • Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Use two fingers and dip into the slurry then rub your fingers the two sides of the pastry that are farthest from you. Place 3 crab sticks near the corner nearest you.
  • Fold the corner of the pastry onto the crab sticks.
  • Tightly roll the sticks up to just before you get to the widest part of the pastry.
  • Now fold the the left and right corners towards the middle.
  • Continue to roll, place on a plate. Repeat for as crab sticks you have. I made 12.
  • Heat a large pan with about 1/2 inch of lard or cooking oil.
  • When hot but not smoking, fry the spring rolls for about 1-2 minutes on each side or until golden brown (shallow deep fry). Remove to paper towels to drain, continue frying, working in batches until all the spring rolls are fried. Repackage the unused spring roll wrappers and return to the freezer.
  • Serve and enjoy.

Notes

Tesco brand crab sticks, which taste perfectly acceptable, will cost about 95 Baht for 500 grams. Cream cheese will cost about 120 Baht (Caroline brand). I made 12 spring rolls, figure 2 spring rolls per serving as a snack or appetizer, or 6 servings. This is about $1.08 per serving.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab - Imitation
Basic Crab Salad
October 13, 2018 Lee
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Basic Crab Salad

Lee
I use imitation crab for this for this for several reasons, 1. I like it, 2. good sized black crabs are hard to get as nearly all are sold to restaurants. Crab salad is commonly called 'Seafood Salad' which I would say is incorrect as the only seafood is the crab, or in my case, fish that tastes like crab (yes, imitation crab is just fish). So Crab Salad it is, sounds much better than "Fish Flavored Like Crab Salad." You can make this many ways so it is different each time. This is just a common salad I put together. Enjoy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams imitation crab, (1 lb)
  • 1 red onion, finely diced
  • ½ cup celery, finely diced
  • ½ cup mayo, start with less and use as needed
  • ½ teaspoon paprika
  • ½ teaspoon dill
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Unwrap the crab sticks and slice them at an angle, add to mixing bowl.
  • Dice the onion and celery and add to the bowl. (Chopped cilantro works well if no celery on hand, which is what I used.)
  • Add remaining ingredients, but for the mayo, start with less than 1/2 cup. Gently mix everything together until all is coated with mayo, adding mayo as needed but not trying to make it dripping with mayo as well.
  • Cover and place in the fridge for 1-2 hours before serving. (Once I put the salad in a container for the fridge, I added some halved cherry tomatoes and mixed those in.)
  • When serving, gently mix the salad again. then serve. Serving options can be just as a side, on a bed of lettuce, or in a sandwich. Enjoy.

Notes

Tesco brand crab sticks, which taste perfectly acceptable, will cost about 95 Baht for 500 grams. For 4 servings this is about 68 cents per serving.
Variants: 1. Add halved cherry tomatoes. 2. No celery on hand? No problem, add ½ teaspoon of celery seed if you have that or use chopped cilantro. 4. Add ¼ cup sliced black olives. 5. Add ½ cup grated or cubed Cheddar cheese.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,SEAFOOD - ALL,Seafood - Crab - Imitation,Sides - Salads