Thai crab pie recipe featuring crabmeat and jumbo tiger prawns in a Thai style mixture of lemon grass and ginger, in tender pastry.
This healthy, fast and easy to make vegetable and meat pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups canned crabmeat, drained
2 cups jumbo tiger prawns, shelled and deveined
1/3 cup pickled lemon grass and ginger chunks, finely chopped
1 cup half and half cream
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine crabmeat, prawns, lemon grass, ginger and cream. Season according to taste. Spoon mixture into the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
