Crabstick and Cucumber Rolls

Another recipe from Sainsbury's magazine, June 1999. For 6 portions.

  • 18 crab sticks
  • 3" piece cucumber
  • 3 large eggs
  • 1 tbsp light soy sauce
  • 2 tsps vegetable oil
  • 1 level teaspoon finely grated ginger (or some wasabi paste)

Dipping sauce:

  • 120 mls sake
  • 1 tbsp caster sugar
  • 1 small red chilli, finely diced
  • 1 tsp finely grated ginger
  • salt

Mix the eggs and soy sauce, heat the oil in a 7" pan and make 6 thin omelette wrappers, cooked on both sides. Cool.

Quarter the crabsticks lengthways, cut the cucumber into pieces the same size and shape as the crabsticks, discarding the seeds but leaving the skin on. There should be some spare cucumber.

Trim the top and bottom edges of the omelettes, to about 5" across. Make rolls with the crabsticks and cucumber pieces (crabsticks to the outside, 2 pieces of cucumber in the middle) and a dab of ginger or wasabi. Keep them firmly rolled, but don't tear the omelettes. Wrap in clingfilm and chill for about an hour.

Make the dipping sauce, incorporating any spare cucumber, finely diced.

Let the rolls come to room temperature for about half an hour, and just before serving, trim the ends with a sharp knife to tidy them up and cut each one into 6 pieces. Serve with the dipping sauce.

(Not too unhealthy, it works out at half an egg per portion – although it's only really a starter. You could use Splenda instead of the sugar, and rice vinegar instead of most of the sake in the sauce. Could be a nice little lunch with some salad?)

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