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Thai Crab Bites with Spiced Coconut Dip

450g white crab meat
1 stalk lemon grass
2 red chillies, chopped
2 tbsp coriander, chopped
1 egg yolk
2 tbsp double cream
1 tsp cornflour
vegetable oil

Heat the cream and cornflour until thickened, then combine
with other ingredients and shape into balls. Chill to firm up.
Deep fry.

Coconut Dip
1 tbsp sesame oil
4 spring onions, chopped
1 tbsp thai red curry paste
400g tin coconut milk
1 tbsp soy

Fry spring onions, stir in curry paste. Pour in coconut milk and bring to boil. Reduce by half and stir in soy.

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