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1
Bring a large pot of salted water to boil.
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2
Dough- In a food processor place flour, salt and butter.
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3
Pulse till texture of cornmeal then add carrot juice while machine is running and process till it comes into a smooth ball.
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4
Keep ball covered till filling is ready.
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5
Filling--Heat butter and oil; saute onion, celery, carrots, and garlic till translucent.
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6
Remove to bowl.
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7
Add soy, cilantro, ricotta cheese, and cayenne; mix through.
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8
Gently toss in crabmeat.
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9
Set aside.
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10
Roll out dough very thin, 1/8 inch on a floured surface.
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11
Cut into 3-4 inch rounds with a glass or cookie cutter.
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12
Place a heaping teaspoon on each round.
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13
Fold over making sure to get all air out and seal.
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14
Press edges of dough together.
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15
If need be wet edge then seal.
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16
(I didn`t need to)!
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17
Sauce-Heat large pan.
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18
Add peanut oil to cover bottom, add onion, lemon grass, ginger, and curry paste.
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19
Stir for 2 minutes until oil is aromatic.
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20
Add coconut milk, soy sauce, basil and brown sugar and bring to a boil.
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21
Reduce to half.
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22
Add pineapple, simmer 3-4 minutes.
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23
Season with cayenne if you like more heat!
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24
While sauce is reducing cook the crab packets in boiling water for 3-5 minutes.
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25
They are done when they raise to the surface.
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26
Plate by spooning sauce onto plate then lay packets on sauce.
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27
Then garnish with peanuts and basil.
