Kroepok – Crab Tails Chips with Spicy Dips

For the scampi chips (Kroepok) Heinz Wehmann prepares three different dips.

Cream cheese dip: Chop ginger finely. Blanch the beef tomato, remove the seeds and cut into fine cubes. Put all ingredients in a large enough bowl and mix. Season with the rice vinegar, salt and freshly ground.

For the vegetable dip, dice the shallots and vegetables. Chop the cilantro into small pieces. Sauté the shallots and diced vegetables with chilies in grapeseed oil, season with salt and freshly ground pepper. Flavor the vegetable cubes with oyster sauce and then sauté until tender, about three minutes. Finally, add the chopped cilantro and season again with salt and pepper.

Veal dip: Cut onion into cubes and spring leek into fine rings. Sauté the veal mince in grape seed oil, then add the onion cubes. Extinguish with soy sauce and cook for five minutes with the lid on. Then add the chopped spring leek and glaze everything together until the veal dip has a light binding. Season to taste with salt and freshly ground pepper.

Arrange the dips in bowls. Place the kroepok in a bowl.

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