About this recipe: These Oriental-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crab, water chestnuts and sweetcorn. They look and taste wonderful, and are really easy to make. Prepare them ahead for a party, then bake just before serving with a sweet chilli dipping sauce.
For prawn filo parcels, use 125 g (4½ oz) chopped cooked peeled prawns in place of the crab meat. * To make mini spring rolls with a vegetable filling, mix together 200 g (7 oz) bean sprouts, 1 grated carrot, 1 can sliced bamboo shoots, about 220 g, drained and chopped, 4 chopped spring onions and 125 g (4½ oz) chopped mushrooms. Heat 1 tbsp groundnut oil in a large pan, add 1 tbsp finely chopped fresh root ginger and 2 crushed garlic cloves, and stir-fry for 30 seconds. Add the vegetable mixture and stir-fry for 1 minute. Sprinkle over 1 tbsp light soy sauce and 1 tbsp Chinese cooking wine or dry sherry, and stir-fry for 1 minute, then cool. Cut the filo pastry into strips as in the main recipe. Mix together 2 tbsp groundnut oil and 1 tbsp toasted sesame oil. Lightly brush a strip of filo with a little of the oil mixture, then place a heaped teaspoon of filling on the centre base. Fold in the sides and roll up to make a little cigar shape. Repeat with the remaining filo and filling. Finish and bake as in the main recipe.
Using filo for these parcels keeps the fat content low. This is because only a light brushing of oil is needed to stick the pastry edges together and to give a golden brown sheen and crisp texture, and the parcels are baked rather than deep fried. * Ginger is believed to aid digestion and help to stimulate the circulation. It is also used as an antiseptic, to help to relieve the symptoms of colds as well as morning and travel sickness.