Try this Crabmeat Popcorn with Apple And Melon Chutney recipe, or contribute your own.
Suggest a better descriptionMMMMM-------------------FOR THE FRUIT CHUTNEY------------------------ 5 ts Sugar; (25 g.) 1 sm Onion; chopped (15 g.) 1 ts Ginger paste; (5 g.) 2 Fresh red chillies; deseeded -and ; chopped 1 Apple; peeled, cored and ; cut into 1.5 cm. ; cubes (60 g.) 60 g Honeydew melon; peeled and -cut into ; 1.5 cm. cubes 3/4 c White wine vinegar; (180 -ml.)MMMMM----------------------FOR THE GARNISH--------------------------- 4 Leaves lettuce 16 Leaves kaali tulsi; (basil) -leaves, ; washed and drained ; well 1 Carrot; sliced thin and ; rolled on a metal ; stick (100 g.) Olive oil for deep fryingMMMMM----------------------FOR THE DRESSING--------------------------- 4 ts Balsamic vinegar; (20 ml.) 2 ts Olive oil; (10 ml.) Black pepper and salt to -taste To prepare the crabmeat: CHOP the crabmeat in a mixing bowl. Add egg yolks, flour, fresh red chillies and coriander leaves. Slowly fold in the beaten egg whites into the crabmeat mixture. Divide the crabmeat mixture into 20 portions and roll into dumplings. Keep them aside. To prepare the fruit chutney: Place a saucepan over low heat. Add sugar, onions, ginger and red chillies in it and cook until the mixture begins to caramelise. Then add apples, melon and vinegar, and simmer for five minutes. Remove the pan from heat and keep aside. To prepare the garnish: Heat oil in a frying pan, add basil leaves and deep fry over very high heat (300o F) until crisp (just a few seconds). Remove to an absorbent paper to drain excess oil. Reheat the oil and add carrots rolls on metal sticks and deep fry over high heat for a minute. Drain, remove the rolls from the metal sticks, place on an absorbent paper to drain excess oil. To prepare the dressing: Put vinegar in a bowl, add the oil in a steady trickle, whisking constantly, until emulsified. Season with pepper and salt. Heat oil in a kadai or a wok. Add the dumplings and deep fry over medium heat until light brown. Remove to an absorbent paper to drain excess oil. To serve: Arrange the fried crabmeat dumplings in the centre of a plate and spread fruit chutney around it. Place the carrot roll, fill the roll with lettuce and pour the dressing over. Garnish with basil leaves. NOTES : Deep fried crabmeat dumplings with pungent fruit chutney
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 4 servings | ||
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Calories: 473 | ||
Calories from Fat: 328 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 1699.2mg | 523 % | |
Sodium 483.3mg | 17 % | |
Potassium 250.2mg | 7 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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