Such a humble little fruit, the crab apple is tart and dry on the tounge and not often eaten in its raw state.Usually made into sweet preserves like the apple jelly, the color and clarity of the jelly is simply stunning. This year I watched miss four eat the little red jems straight from the branches of her grandfathers tree. This tree was planted by my grandfather and I can remember doing the same thing as a small child. So I had a thought to come up with some way to enjoy the mini apples in their natural state. Give it a go!
What you need....
1 cup finely shredded crab apple
1 smoked chicken breast, thinly sliced
1 tbsp oyster sauce
1 cup coriander leaves
3 cups baby beetroot leaves
2 cups finely shredded carrot
14 rice paper sheets
1/2 Yellow capsicum, cut in thin strips
Water
Make it Happen....
1. Use a mandolin or grater to shred the carrot and apple.
2. Mix the chicken and oyster sauce together.
3. Place the water in a large flat dish big enough so the rice paper will be completely submersed when lying flat.
4. Place the rice paper in the water, it will soften quickly 30 seconds. Drain and remove laying it flat on a clean plate.
5. Place a little of each ingredient in the middle of the ricepaper, stacking them on top of each other. Then fold the sides in and the bottom, roll firmly and cover with a damp clean cloth.
6. Repeat until all ingredients are exhausted.
7. Best eaten immediately, they wont last long!
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