FIRST THINGS FIRST...
Make a batter of the coconut milk, eggs, and toasted sesame
seeds. Add Thai green curry paste to taste (carefully!).
Set aside.
THEN, THE CRAB SALAD
Chop up half the bunch of cilantro and the whole red onion,
and mix this in with the crabmeat. Dice the avocado and carefully
blend with the crab mixture. Add salt and pepper to taste.
Mix together the yogurt and wasabi powder to make wasabi
cream. Set aside.
ON TO THE PINEAPPLE SALAD
Peel and cut the pineapple into thin strips, and mix this
with the pea shoots and remainder of the cilantro, un-chopped
and de-stemmed. Squeeze the lime over the mixture and put
aside.
TIME FOR THE SANDWICH
Take one slice of bread, spread on some wasabi cream and
layer some spinach and thinly sliced cucumber on top, adding
some crab mix over it. Then, another layer of thinly sliced
cucumber and spinach, and top off with another bread slice.
Stick a toothpick or two through to hold in place. (Make another
one for later, or a friend.)
Then roll the sandwich through the batter made earlier and
sauté in a preheated pan (medium heat) with peanut
oil until golden brown on all sides, and the sandwich is thoroughly
heated. This should take about 10 to12 minutes.
Take the sandwich out of the pan and arrange on a plate,
dress some of the pineapple salad on top and you can eat like
royalty, while going “all in” on those pocket
aces…
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