Edible crabs in crusty rolls with cous-cous and mozarella

Ingredients for Edible crabs in crusty rolls with cous-cous and mozarella

Instructions for Edible crabs in crusty rolls with cous-cous and mozarella

To prepare the Edible crabs in crusty rolls with cous-cous and mozarella recipe, please follow these instructions:

Boil bag crabs in about 10 mins., possibly. with dill stems, and coriander seeds. Soak the cous-cousen in boiling water a little at a time, to the grynene is almost tender. Make sure to stir in the grynene all the time. Grate mozzarellaen, chop chilies and cilantro, arrow the flesh out of the clutches, and mix it all well with cous-cousen. Season with a little lemon juice, salt and pepper. Put a piece of rice paper on the table, and brush with a water-and melblanding (paste) in the edge. Put cous-cousen in half, and fold the paper around in the same way as when you fold an envelope. Heat the oil in a pan. When the oil is hot, friteres rollers, until golden and crisp on all sides. The rollers placed on a fat-absorbent paper. Boil sugar and vinegar in to about half. Click the red chili, and let it cook for a few minutes. Style the sauce cold, and flavor it with lemon juice. Rinse heart salad and mariner in sour-sweet-sauce just before serving. The rollers are placed on top of or next to the heart the salad along with a little extra sour-sweet sauce.