Tangy crab salad sandwiches

Name: Tangy crab salad sandwiches
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: Makes 4 pieces
Cuisine: Asia
Ingredients: 8 oz (250 g) Japanese or baby cucumbers; 2 teaspoons fish sauce; 4 fresh tofu buns or poppy seed bread or all grain bread rolls; 1 teaspoon finely sliced Thai basil leaves, to serve; 1 to 2 tablespoons minced red finger-length chili; 2 cloves garlic, minced; 6 shallots or 1 small onion, minced; 6 shallots or 1 small onion, minced; ½ cup (125 ml) water; 1½ tablespoons sugar; 8 oz (250 g) Japanese or baby cucumbers; ¼ teaspoon salt; 1 cup (150 g) cooked or canned crabmeat; 2 tablespoons lemon or lime juice; 2 tablespoons lemon or lime juice; ½ teaspoon ground white pepper; 4 fresh tofu buns or poppy seed bread or all grain bread rolls; 4 fresh tofu buns or poppy seed bread or all grain bread rolls

Preparation info

Makes
4
pieces

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Cucumber sandwiches are an old idea but a fabulous one, especially when reinvented and given a modern, Asian twist. Use good quality, fresh bread rolls and assemble these just before you wish to serve them or the bread will become soggy.

Ingredients

8 oz (250 g) Japanese or baby cucumbers
¼ teaspoon

Asia
Sandwich
Fish course
Pescatarian

Method

Make the Chili Dressing by combining all the ingredients in a saucepan and simmer over high heat for about 6 minutes, stirring occasionally, until the mixture has thickened. Remove and set aside to cool.
Peel the cucumbers, then slice very thinly. If using larger cucumbers, cut in half length-wise first, scrape out the seeds with a spoon before slicing the cucu