Summary

Ingredients

• 20 rice - pastry sheets for filling
• 150 g rice (basmati)
• 125 g crabs, cooked
• 250 ml water
• 1 piece (s) ginger
• 1 clove garlic
• 2 tablespoon oil (sesame oil)
• 4 tablespoon yogurt
• 4 cm cucumber (s)
• Oil, neutral
• salt

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Instructions

1. Peel and chop ginger and garlic. Then heat with the sesame oil and fry. After a minute, add the raw rice with a little neutral oil and add the water with a little salt. Cook on a low flame for 15-20 minutes until the rice has completely absorbed the water.
2. Roughly sort out the ginger. Chop the shrimp and cucumber and mix in with the yogurt. Season with salt and a little sesame oil.
3. Brush the rice sheets with a little cold water until they are supple. Then put a heaped tablespoon on each sheet, fold in the pages and roll up tightly. Keep moist until eaten.