Dilmah Seven Star TeaDilmah Seven Star Tea

SUMMER ROLL OF KING CRAB SERVED WITH CEYLON CINNAMON SPICE TEA

Food : Main Courses

SUMMER ROLL OF KING CRAB SERVED WITH CEYLON CINNAMON SPICE TEA

Ingredients

  • 10 rice papers
  • 100g king crab meat
  • 20g lettuce
  • 50g carrot
  • 30g cucumber
  • 10g sweet basil
  • Dilmah Ceylon Cinnamon Spice Tea, brewed
Sauce
  • 5g garlic
  • 20g white sugar
  • 100ml white vinegar
  • 10g red chilli
  • 50ml Dilmah Ceylon Cinnamon Spice Tea

Method

  • Julienne cut carrot and cucumber.
  • Tear lettuce and sweet basil into medium size pieces.
  • Marinate the king crab meat with Ceylon Cinnamon Spice Tea for 2 hours.
  • Soak rice paper and put on moist cloth.
  • Put carrot, cucumber, sweet basil and lettuce on the rice paper.
  • Put king crab on top, and roll tightly, cut like sushi.
Sauce
  • Chop garlic and chilli.
  • Boil vinegar and sugar together with 15g Ceylon Cinnamon Spice tea.
  • Add chopped garlic and chili and simmer till syrup consistency is achieved.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Ceylon Cinnamon Spice Tea

Created by : Cherdphong Sonkanok