Crab Briks

Tomato Sauce

• 2 cm fresh root ginger peeled, cut in round slices (2 mm)
• 1 red chilli halved and deseeded
• 10 g freshly squeezed lemon juice
• 1 tsp salt
• 2 tomatoes quartered

Crab Filling

• 20 g fresh coriander
• 1 slice lemon zest
• 1 garlic clove
• 1 tsp fine sea salt
• 1 red chilli halved and deseeded
• 1 pinch ground cumin
• 300 g fresh crab meat
• 8 sheets filo pastry (approx. 48 cm x 25 cm)
• oil for frying