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Crab Cake With Perilla Leaves
Crab Cake With Perilla Leaves

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Ingredients

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Salad ăn kèm bánh cua

Bánh cua lá tía tô

  • Sweet corn 350.0 g
  • Avocado 200.0 g
  • Chicken eggs 5.0 g
  • Breadcrumbs 500.0 g
  • Crispy batter mix 500.0 g
  • Sugar 10.0 g
  • King's vegetable 400.0 g
  • Knorr Seafood Seasoning Powder 1.5kg 15.0 g
  • Minced Pork 200.0 g
  • Perilla leaf 140.0 g
  • Crab meat 400.0 g
  • Crab stick 200.0 g
  • Ground Pepper 5.0 g

Xốt gạch cua

Chả giò nghêu sứa

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Preparation

  1. Salad ăn kèm bánh cua

    • Thoroughly toss all the above ingredients to combine the salad accompaniment.

  2. Bánh cua lá tía tô

    • Making the crab cakes: Thoroughly mix all the above ingredients, then roll the mixture and place it in the freezer until the filling is firm.
    • Next, dredge the rolls in flour and deep-fry until golden and crispy.

  3. Xốt gạch cua

    • Sauté the minced garlic and chilies until fragrant, then add all remaining ingredients and bring the mixture to a boil. Transfer to a blender and process until completely smooth, then strain through a fine-mesh sieve to achieve a refined, silky texture.

  4. Chả giò nghêu sứa

    • Mix all ingredients thoroughly, then wrap the filling tightly in rice paper sheets.