THAI "SUSHI" CRABMEAT WRAPS AND SPICY PEANUT SAUCE

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THAI

Categories     Rice     Shellfish     Quick & Easy

Yield makes 6 servings

Number Of Ingredients 16

2 tablespoons rice wine vinegar
1 teaspoon nam pla (fish sauce)
1 teaspoon sugar
2 tablespoons finely chopped shallots
2 tablespoons chopped pickled ginger
1 tablespoon ginger juice from pickled ginger
1 teaspoon grated lime zest
¼ cup chopped cilantro leaves
1 tablespoon chopped mint leaves
1 cup diced hot house cucumbers
½ cup shredded carrots
3 cups cooked sushi or other white rice, cooled
1 pound pasteurized lump crabmeat, picked over
Sea salt to taste
12 Boston, butter or iceberg lettuce leaves, allowing 2 per person
1 cup bottled Thai-style spicy peanut sauce, placed in serving bowl

Steps:

  • Combine vinegar, nam pla, sugar, shallots, ginger, ginger juice, lime zest, cilantro and mint in large bowl, mixing well; stir in cucumbers, carrots and rice. Gently add crabmeat, tossing to mix. Season with salt to taste. Place crabmeat mixture in chilled bowl and set on large platter with lettuce leaves. Allow each person to spoon crabmeat mixture in center of leaf and roll around filling, dipping wraps in the peanut sauce.

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