Recipes - Crab Parcels with Red Harissa
This is Ground's version of what are commonly called "Briks" in the Middle East. A savoury "pie" parcel that should appeal to everyone.
400g can of crabmeat (canned tuna can be substituted)
1 teaspoon of Ground's Red Harissa
1 large bunch of fresh coriander - roughly chopped
1 small bunch each of fresh mint and flat leaf parsley - roughly chopped
1 garlic clove crushed with a pinch of salt
1 dessertspoon of lemon juice
finely diced rind of 1/4 of a Ground Moroccan Preserved Lemons
½ teaspoon of freshly ground cumin
salt and pepper
6 large spring roll wrappers
oil for frying
1 lemon cut into wedges
4 dessertspoons of Ground's Red Harissa
Put all ingredients except spring roll wrappers and oil, into a bowl and mix well. Lay out a spring roll wrapper and put some of the mixture into the centre. Moisten the edges with a mix of 1 teaspoon of corn flour in 1 tablespoon of water. Bring the edges up to the centre and press firmly to seal, or fold in the edges to form a brick and fasten with a toothpick. Repeat with the other wrappers and mixture.
Heat oil in a wok or saucepan over medium heat. Lower the parcels in one at a time. Cook for 3 to 4 minutes, or until golden brown. Take out with a slotted spoon and rest on a paper towel. Serve with a lemon wedge and a spoonful of Red Harissa.