Gingered crab filo parcels

Preparation

1. Preheat the oven to 200ºC. Combine the crab, water chestnuts, corn, spring onions, ginger, chilli and Chinese cooking wine or sherry in a bowl, and season with salt and pepper to taste. Mix together the peanut and sesame oils in a cup.
2. Roll up the sheets of filo loosely, rolling from a short side. Using a sharp knife, cut the roll across evenly into 3. Cover 2 of these shorter rolls with plastic wrap to prevent them from drying out. Unravel the third roll, remove one of the strips and set the rest aside, covered.
3. Lay the strip of filo flat on the work surface, with a short end nearest to you, and brush with a little of the oil mixture. Place a heaped teaspoon of the crab mixture near the bottom, towards the right-hand corner of the short end, and fold the pastry diagonally over it. Continue folding diagonally, over and over, until you reach the end of the strip, making a neat triangular parcel. Place on a baking tray, seam side down.
4. Repeat with remaining strips of filo, uncovering them only when needed, until all of the crab mixture is used. (The parcels can be prepared in advance; cover the baking trays with plastic wrap and keep in the fridge. The baking time may need to be increased to 15 minutes if the parcels are very cold.)
5. Lightly brush the tops of the parcels with any remaining oil mixture and sprinkle with the sesame seeds. Bake for 12–13 minutes, or until crisp and golden.
6. Transfer the parcels to a wire rack and cool slightly. Meanwhile, shred the spring onion tops for garnishing, to form ‘brushes’. Serve the parcels warm, on a tray garnished with the spring onion brushes and a little dish of Thai sweet chilli dipping sauce to accompany.

Each parcel provides 331 kJ, 79 kcal, 3 g protein, 3 g fat (0.5 g saturated fat), 11 g carbohydrate (1 g sugars), 0.5 g fibre