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1 pack of small spring roll pastry
Avocado oil for brushing
300g freshly picked white crab meat (chunky white meat)
1 pomelo (juicy bits picked and pulled apart into chunks)
2 tbsp crushed roasted peanuts
1 tbsp ready fried shallots
4 quartered cherry tomatoes
2 tbsp palm sugar
2 tbsp fish sauce or soy sauce
1 tbsp tamarind concentrate
2 tbsp lime juice
1 finely sliced clove garlic
Pinch of salt
2 red Thai Birdseye chillies, split lengthwise
Deep fried shallots and reserved peanuts for garnish
Picked coriander leaves to garnish
To make the spring roll tartlets: cut spring roll pastries into quarters and lay on top of each other so that the squares create 6 points Using a muffin tin or cupcake tin, lay the spring roll pastry so you have 6 points, brush the avocado oil on the base. Repeat until you have filled up all the trays. Bake in the oven at 180°C for 10–12 minutes until lightly brown and crisp
Peel the pomelo and cut the juicy bits out of each segment and break apart into small, bitesize chunks. Then toast your peanuts for 2–3 minutes in a dry frying pan and crush coarsely.
Using a pestle and mortar, roughly pound your chilli and garlic. Then add your palm sugar, tamarind paste, lime juice and fish sauce to taste. Pound to combine all the ingredients. Tip: you should be tasting for the perfect balance of sweet, salty, spicy and sour.
Once happy with your dressing, add the tomatoes, ½ of the peanuts, to the pestle and gently bruise by crushing together some more. Next, add the pomelo bits and crab and gently fold everything in together. Garnish with extra roasted peanuts, fried shallots and coriander and then spoon out into each of the cooled wonton tartlets to serve.