CRAB WITH POTATO DOUBLE CRISPS

Preparation Method :

• Cut potatoes into 1mm slices; you need 48 slices.
• Brush 2 oven trays with half the oil, place potatoes in single layer on trays, brush with remaining oil.
• Bake uncovered in moderate oven about 10 minutes or until soft but not brown.
• Press excess liquid from crab meat. Combine crab, shallots, coriander, lemon grass, sauce and chestnuts in bowl.
• Blend flour with enough of the water to make a thick paste.
• Brush edge of each potato slice with a little flour paste, place 1 level teaspoon of crab mixture in centre of potato, top with another potato slice; press edges together to seal.
• Repeat with remaining potato, paste and filling.
• Deep-fry double crisps in hot oil in batches until golden brown; drain on absorbent paper.
• Serve double crisps with tomato ginger sauce.

Tomato Ginger Sauce:

• Combine oil, tomatoes, onion and ginger in pan, cook, stirring occasionally, about 20 minutes or until onions are very soft. Blend or process mixture until smooth.

• Push through fine sieve; discard pulp.