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🥗 Crispy Potato Salad Wraps with Crab Meat

385 kcal · 30 min · 4 servings

Ingredients

• 12 crab tails (kitchen-ready)
• 2 tbsp soy sauce
• 1 tsp yellow curry paste
• 12 small head lettuces
• salt
• 2 large, waxy potatoes
• vegetable oil (for deep-frying)

Instructions

1. 1. Wash the crab tails thoroughly and pat them dry with kitchen paper.
2. 2. Mix the soy sauce and curry paste together until smooth.
3. 3. Brush the crab tails thinly with the soy-curry mixture.
4. 4. Dip the lettuce leaves briefly into boiling salted water (this is called blanching).
5. 5. Drain the lettuce and pat it dry between two layers of kitchen paper.
6. 6. Peel the potatoes.
7. 7. Slice or shave 12 very thin slices from the middle parts of the potatoes.
8. 8. Blanch the potato slices briefly in salted water.
9. 9. Then pat the potato slices dry thoroughly.
10. 10. Wrap one crab tail in a lettuce leaf and then in a potato slice.
11. 11. Secure the roll with a toothpick if it tends to unravel.
12. 12. Heat frying oil to approximately 170 degrees Celsius.
13. 13. Fry the rolls in batches until golden brown in the hot oil.
14. 14. Let the finished rolls drain on kitchen paper.
15. 15. Remove the toothpicks and serve the rolls immediately.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 32 g