Crab ginger tart with a chilli dressing
Ingredients
- 500g pack shortcrust pastry
- 10cm piece fresh root ginger peeled and roughly chopped
- 20g pack fresh parsley preferably flat leaf
- 2 tbsp sunflower oil
- 250g fresh white crabmeat
- 2 eggs plus 2 egg yolks
- 300ml crème fraîche
- 4 spring onions finely chopped
- 1 lime juice only
- 1 red chilli seeded and finely chopped
- 3 tbsp light soy sauce
- 6 tbsp sunflower oil
- 1 tsp golden caster sugar
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