Kani Salad Dynamite

1 cup kani (crab sticks)shredded

juice of 1 lemon

salt to season

pepper to season

1 cup Japanese mayonnaise

2 tsp sesame oil

1 tsp soy sauce

1 tsp sesame seeds

12 lumpia wrapper

12 siling mahabastem still intact and deseeded

1 cucumber cut into thick strips

3 ripe mangocut into thick strips

cooking oilfor deep frying

In a bowl, combine Kani and juice of a half lemon then season with salt and pepper. Mix until the kani has been well seasoned. Set aside.

While the kani is marinating, make the sesame mayo dip. Combine the Japanese mayonnaise, sesame oil, sesame seeds, soy sauce then season with salt and pepper. Mix until well combined. Set aside.

In a work surface, place a piece of lumpia wrapper. On the lower part of the lumpia wrapper place siling haba, cucumber, mango and a tbsp of the kani mixture. Roll the lumpia wrapper and seal the edges with water.

In a pan, heat the oil then fry the dynamite until golden brown. Drain excess oil over a colander or paper towel.

Serve the Kani Salad Dynamite with the Sesame Mayo Dip.

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