• 175 g/6 oz white crab meat

• 125 g/4 oz cooked peeled prawns

• 1 garlic clove, crushed

• 2 spring onions, chopped

• 1 tablespoon chopped coriander leaves

• 2 teaspoons chopped preserved stem ginger, plus 2 teaspoons ginger syrup from the jar

• 1/4 teaspoon chili powder

• 1 tablespoon light soy sauce

• grated rind and juice of 1 lime

• 4 tablespoons olive oil, plus extra for brushing

• 4 filo pastry sheets 

Dipping sauce:

• 50 g/2 oz sugar

• 3 tablespoons rice or wine vinegar

• 1/2 teaspoon salt

• 1 teaspoon dried chili flakes

• 2 tablespoons water

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Method:

1. Place all the ingredients, except the pastry, in a bowl and stir well. Chill for 1 hour to let the flavors develop.

2. Meanwhile, place the ingredients for the dipping sauce in a small pan and heat gently until the sugar dissolves. Bring to the boil, remove from the heat and cool.

3. Cut the pastry into 12.5 cm/5 inch squares. Brush with oil and place a little crab mixture in the middle. Draw the edges up to a point and pinch together.

4. Place on a greased baking sheet, brush them with oil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20-25 minutes until golden. Serve hot, with the sauce.