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Tuesday, 22 May 2012

Green Curry Crab, Corn and Ricotta Dip

I made some curry paste recently and have had fun coming up with uses for it. If you haven't made your own green curry paste before, give it a go its reasonably straight forward. Coriander, ginger, garlic, lemon grass, chilli, salt, lime juice, sesame oil (in my version) and another oil to keep it moist. Blend it all and then if you can be bothered, pound it some in a mortar and pestle to make sure it isn't stringy. In any case, I made this for adults to eat at a Kindy disco and surprisingly a wedge of kids ate it, fresh sliced chilli on top and all! To serve with this I halved wanton wrapper on the diagonal and deep fried them: unreal.

300 gms ricotta
1 or 2 tbs green curry paste
1 tub of picked crab meat
1 cob corn stripped
2 eschalots thinly sliced
2 tsp Chinese 5 spice
Juice of half a lime
1 avocado diced
Olive oil
Chopped coriander
Sliced chilli

Heat some oil in a frying pan, add in the curry paste and cook for 1  minute, toss in the crab and corn and cook for another minute. Remove and add to a large mixing bowl. Combine the crab and corn with the ricotta, the eschalots, salt, pepper, Chinese 5 spice, some chopped coriander and half of the lime juice. Fold through the avocado. Check for seasoning and add more of whatever is missing - eg more lime juice, salt or pepper. Transfer into your serving dish and top with a little more lime juice, more chopped coriander and some sliced chilli. Serve with deep fried wanton wrappers.

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