Southern king crab clusters (cooked)
1 ginger, fresh
1 bunch of coriander
100 g pea sprouts
100 g enoki mushrooms
10-12 green asparagus
Sweet & sour sauce
Prepare all vegetables by cutting them julienne.
Prepare the crab by cutting off the end at the cluster, then bend the joint backwards so the inside cartilage of the meat can be pulled out carefully. Cut off the top end and gently tap the open end onto a cutting board until the meat comes out.
Prepare rice paper as instructed on the packaging.
Place the ingredients and roll the rice paper tightly around it.
Serve the rolls with a spicy chili oil dip.