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Southern king crab spring roll

Southern king crab spring roll

  • Southern king crab
  • Shell-on
  • Valentine's day


Southern king crab clusters (cooked)

1 ginger, fresh

1 bunch of coriander

100 g pea sprouts

100 g enoki mushrooms

10-12 green asparagus

1 cucumber

2 carrots

Rice paper

                        Chili oil

                        Sweet & sour sauce

Cooking instructions

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. 

Next recipe: Greenland halibut with soy reduction