Paksoi bags

Name: Paksoi bags
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Glutinous rice (Avorio or round grain rice); 7-10 Tbsp Salt; 1 (approx. 400 g) Perennial paksoi-vegetables; 1/2 (approx. 300 g) green, red and yellow peppers; 2 TABLESPOONS Oil; 1 (250 ml) Bottle of Asia Sauce; 7-10 Tbsp Rose peppers; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 100 g deep-sea crab meat, 1/2 bunch fresh coriander

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Glutinous rice (Avorio or round grain rice)
7-10 Tbsp Salt
1 (approx. 400 g) Perennial paksoi-vegetables
1/2 (approx. 300 g) green, red and yellow peppers
2 TABLESPOONS Oil
1 (250 ml) Bottle of Asia Sauce
7-10 Tbsp Rose peppers
1 TABLESPOON White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
100 g deep-sea crab meat, 1/2 bunch fresh coriander

Directions

1
Soak the rice in 200 ml of boiling salted water at low heat for 15-20 minutes. In the meantime cut paksoi leaves from the perennial, wash them. Blanch briefly in boiling salted water and rinse with cold water.
2
Clean, wash and cut the peppers into strips. Sauté in hot oil, pour on Asian sauce, cook for about 8 minutes. Season to taste with salt and rose paprika. Season rice with vinegar, salt, pepper and ground coriander.
3
Rinse the crabs briefly, drain them and fold them into the rice with the plucked coriander. Place one tablespoon of rice on each paksoi leaf. Fold the vegetables into a bag. Arrange on a plate.
4
Add the sauce. Makes about 12 pieces.