Crab with Rice Paper Rolls and Spicy Peanut Dipping Sauce

The 23rd of June was my birthday it was also some very important first round England Match  I should say upfront my knowledge of the World Cup is limited to.

1.It’s taking place in South Africa
2.A footballer slept with another footballers wife and now the cuckold isn’t on the team.

But the incursion of the World Cup on my birthday, did mean I had 90mins pottering in kitchen ,while Nick the lovely boyfriend shouted at the TV screen. Although I read my horoscopes as avidly as I follow the football pages, I decided to pay some homage to the fact that  my June Birthday makes me Cancerian, and have some crabs, I picked these whole cooked crabs up from the market.

Last time I bought crab we had it simply with bread and mayonaise but I am craving spice at the moment , crab is a strong flavour and can take a lot of spice.

Inspired by , though not following recipes for  Singapore Chilli Crab dishes ,  I made a chilli peanut dipping sauce for the crab meat and  rolled plenty of  Rice Paper Rolls  filled with vermicelli rice noodles , grated carrot, fresh mint and  coriander leaves,  thai red chillis and some toasted sesame seeds follow my recipe here

If you buy a dressed crab or prepated crab meat you could put this straight into the rolls, dipping in the sauce or some sweet chilli sauce . We had a lovely evening sitting in the garden smashing crab shells  and  I now have plenty of stock now for making summer risottos like the Crab and Pea Risotto

Spicy Peanut Chili Dipping Sauce

4 tbsp of chopped dried red chillis
4 tbsp of toasted peanuts , skins removed
2 tbsp of sesame oil ( or peanut oil)
3 tbsp of rice wine vinegar
1 tbsp of soy sauce

1. Put the chillis in a pan and cover with water , simmer until softened
2. Add the vinegar soy sauce and peanuts
3. Simmer for a few minutes
4. Allow to cool before serving


  1. I love your blog – your food is the kind of food I want to eat. I hope it’s ok but I’ve added you to my blogroll. Happy cooking!

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