SUMMER ROLL OF KING CRAB SERVED WITH CEYLON CINNAMON SPICE TEA
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Ekapoj Yamlamai
Cherdphong Sonkanok
Renew and recharge at one of Bangkok’s finest five star hotel addresses for business or pleasure – the Westin Grande Sukhumvit Hotel Bangkok. Savour the epicurean offerings where award-winning venues serve delectable, well-balanced cuisines in inspiring settings. Represented by Cherdphong Sonkanok & Ekapoj Yamlamai.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Used Teas
Ingredients
- 10 rice papers
- 100g king crab meat
- 20g lettuce
- 50g carrot
- 30g cucumber
- 10g sweet basil
- Dilmah Ceylon Cinnamon Spice Tea, brewed
- 5g garlic
- 20g white sugar
- 100ml white vinegar
- 10g red chilli
- 50ml Dilmah Ceylon Cinnamon Spice Tea
Methods and Directions
- Julienne cut carrot and cucumber.
- Tear lettuce and sweet basil into medium size pieces.
- Marinate the king crab meat with Ceylon Cinnamon Spice Tea for 2 hours.
- Soak rice paper and put on moist cloth.
- Put carrot, cucumber, sweet basil and lettuce on the rice paper.
- Put king crab on top, and roll tightly, cut like sushi.
- Chop garlic and chilli.
- Boil vinegar and sugar together with 15g Ceylon Cinnamon Spice tea.
- Add chopped garlic and chili and simmer till syrup consistency is achieved.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 29/04/2024
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