70 gms crab meat
(cleaned and cooked)
15 basil leaves
6 mint leaves
6 coriander leaves
25 gms bean sprouts
22 gms rice paper
FOR THE DIP
2 tbsp carrot, shredded
2 tsp white radish, shredded
1 tbsp white vinegar
2 tbsp sugar
1-1/2 tsp salt
1-1/2 tbsp fish sauce
1 or 2 red chillies, finely chopped
METHOD
Put together all the
ingredients for the dip and keep it aside. Mix the crabmeat, basil, mint
and coriander leaves, vermicelli and bean sprouts together. Divide the
mixture into three portions and wrap each portion in rice paper, giving
it a cylindrical shape. Cut the ‘cylindrical’ into four shapes each
and serve it with the carrot and radish dip.
