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Ingredients (18)
FOR THE RANGOON:
6 | phyllo pastry — sheets |
1/4 cup | olive oil |
FILLING:
2 | fresh crabmeat — tinned |
2 Tbs | yoghurt — Greek |
1 Tbs | Sriracha sauce |
2 | spring onions — one sliced for garnish, one finely chopped |
2 Tbs | soy sauce |
salt and freshly ground black pepper — to taste | |
1 tsp | onion — seeds, to garnish |
SWEET & SOUR SAUCE:
1/4 cup | tomato sauce |
3 Tbs | vinegar |
2 Tbs | demerara sugar |
1 Tbs | soy sauce |
1/2 tsp | fresh ginger |
1/2 tsp | garlic — cloves |
1 tsp | fresh chillies — 573 |
1 Tbs | lemon — juice only (keep 2 wedges for garnishing) |
1 | red chilli — hot Serenade variety, deseeded, chopped |
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