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Preparation time
20 minutes
Total time:
20 minutes
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Ingredients
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80 mL (1/3 cup) crab meat
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80 mL (1/3 cup) maple smoked-salmon nuggets, flaked
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80 mL (1/3 cup) Nordic shrimp, coarsely chopped
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15 mL (1 tbsp.) orange zest (about 1 orange)
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15 mL (1 tbsp.) mild Thai chili sauce
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15 mL (1 tbsp.) mayonnaise
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2 moistened rice wrappers
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½ package (160 g) tempura flour
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150 mL (2/3 cup) cold water
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1 package (140 g) panko breadcrumbs
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Sufficient quantity frying oil
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8 ice pop sticks
Topping
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45 mL (3 tbsp.) mayonnaise
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10 mL (2 tsp.) honey
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7.5 mL (1/2 tbsp.) orange zest (about ½ orange)
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4 orange segments, diced (optional)
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15 mL (1 tbsp.) red masago (optional)
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Directions
- Stir together crabmeat, maple-smoked salmon, Nordic shrimp, orange zest, mild Thai chili sauce, and mayonnaise in a bowl.
- Place rice wrappers on a work surface and spread seafood mixture over centre of each. Roll up wrappers to make two rolls, and then cut each into four chunks.
- In a small bowl, whisk together tempura flour and cold water until blended into a thick pancake-style batter. Dip each chunk into tempura batter and coat with panko breadcrumbs.
- Insert a stick into each chunk to make pogos.
- Fry pogos in an oil bath or deep-fryer at 190°C (375°F) for about 2 to 3 minutes. Blot on paper towel.
- Blend together mayonnaise, honey, and orange zest in a small bowl. Serve as a dip, and garnish pogos with chopped orange and red masago (optional).
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