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| Main ingredients | Cream cheese, Crab sticks, Spring roll sheets, Garlic, Celery, Carrot, Spring onions, White pepper powder, Refind flour slurry, Oil |
| Cuisine | Oriental |
| Course | Snacks and starters |
| Prep time | 25-30 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- ½ cup cream cheese
- 2-3 crab sticks, finely chopped
- 8 spring roll sheets (3” x 3”)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped celery
- ¼ cup finely chopped carrot
- 2-3 spring onions bulbs, finely chopped
- White pepper powder to taste
- Salt to taste
- Refined flour slurry for applying
- Oil for deep frying
- Sweet chilli sauce to serve
Method
- Take cream cheese in a large bowl, add garlic, celery, carrot, crab sticks, spring onion bulbs, spring onion greens, white pepper powder and salt and mix till well combined.
- Place a portion in the centre of a spring roll sheet, apply some refined flour slurry on all the edges, bring the edges to the centre, press to seal and make a pocket.
- Heat sufficient oil in a kadai. Gently slide in the pockets and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the creamy crab pockets on a serving plate and serve hot with sweet chilli sauce.
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